Spicy & Numbing Mala Tteokbokki Recipe
Spicy & Numbing Mala Tteokbokki Recipe
Irresistibly Addictive Mala Tteokbokki: Make Yours Today!
Elevate your classic gochujang tteokbokki by adding a kick of mala sauce for an addictive mala tteokbokki experience. Get ready for a flavor explosion!
Tteokbokki Ingredients- 250-300g Tteokbokki rice cakes (soft ones recommended)
- 3 sheets Fish cakes (cut into bite-sized pieces)
- 70g Vienna sausages (scored or halved)
- 4 strands Korean glass noodles (soaked)
- 4 strands Flat glass noodles (mochi-like texture, softened)
- 5 Boiled quail eggs (optional)
- 1/3 stalk Scallions (cut diagonally)
- 800ml Water (using broth will enhance the flavor)
Mala Tteokbokki Seasoning- 1 Tbsp Gochujang (Korean chili paste – sweet variety recommended)
- 1 Tbsp Soy sauce (for umami)
- 1-2 Tbsp Mala sauce (adjust to your spice preference; soy sauce-based mala sauce works well too)
- 1 Tbsp Sugar (for sweetness balance)
- 1 Tbsp Corn syrup or Oligosaccharide (for shine and sweetness)
- 1 Tbsp Fish sauce (for deep savory notes)
- 1 Tbsp Gochugaru (Korean chili flakes, for extra heat)
- 1 Tbsp Gochujang (Korean chili paste – sweet variety recommended)
- 1 Tbsp Soy sauce (for umami)
- 1-2 Tbsp Mala sauce (adjust to your spice preference; soy sauce-based mala sauce works well too)
- 1 Tbsp Sugar (for sweetness balance)
- 1 Tbsp Corn syrup or Oligosaccharide (for shine and sweetness)
- 1 Tbsp Fish sauce (for deep savory notes)
- 1 Tbsp Gochugaru (Korean chili flakes, for extra heat)
Cooking Instructions
Step 1
Rinse the tteokbokki rice cakes and flat glass noodles under water to prevent sticking. If your rice cakes are hard, you can briefly blanch them in boiling water or soak them in lukewarm water for a softer texture.
Step 2
Boil the Korean glass noodles in water for about 10 minutes until tender but still chewy. Avoid overcooking, as they can become mushy. Once cooked, rinse them in cold water and cut them into three sections.
Step 3
In a wide pan, bring 800ml of water to a rolling boil over high heat. Once boiling, add the gochujang and stir well until completely dissolved, ensuring there are no lumps.
Step 4
Add the remaining seasonings. Stir in the soy sauce, fish sauce, and sugar, and bring back to a boil over high heat to create the sauce base.
Step 5
Add the gochugaru for a spicy kick and mix well. Then, add the prepared tteokbokki rice cakes and the boiled Korean glass noodles. Cook over high heat for 3 minutes, allowing the sauce to infuse into the rice cakes and noodles.
Step 6
Now, add the Vienna sausages and fish cakes. Reduce the heat to medium and continue to simmer for another 4-5 minutes until the ingredients are cooked through. Stir in the corn syrup or oligosaccharide for added shine and sweetness.
Step 7
Add the star ingredient of this dish – the mala sauce! Stir well to combine. Feel free to adjust the amount of mala sauce to your liking. Simmer for another 4-5 minutes, allowing the mala flavor to meld into the sauce. Then, reduce the heat to low.
Step 8
Add the flat glass noodles and let them simmer for a bit longer. Continue to cook over low heat for about 3 minutes until the sauce thickens and coats the ingredients nicely. Finally, add the diagonally sliced scallions and give it a final stir to finish.
Step 9
For an even more satisfying meal, you can add boiled eggs or quail eggs.
Step 10
Your delicious and tingly Mala Tteokbokki is ready! Enjoy this flavorful dish.
