Spicy & Sweet! Homemade Gochujang Tteokbokki
Spicy & Sweet! Homemade Gochujang Tteokbokki
Make Delicious Gochujang Tteokbokki at Home
Tired of overly stimulating delivery tteokbokki? Make your own at home for a fraction of the cost! This recipe offers a comforting, homemade taste when you crave tteokbokki. It’s easy to make and incredibly satisfying.
Tteokbokki Ingredients- 300g Tteokbokki rice cakes (tteok)
- 4 sheets of fish cakes (eomuk)
- 1 stalk of scallions (separated into white and green parts)
- Cabbage (to taste)
Spicy Gochujang Sauce- 750ml Water
- 8 Tbsp Soy sauce
- 2 Tbsp Plum extract (maesilcheong)
- 2 Tbsp Corn syrup (mulyeot)
- 1 Tbsp Rice wine (mirin)
- 2 Tbsp Minced garlic
- Pinch of Black pepper
- 1 tsp Chicken powder (optional, for enhanced flavor)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Curry powder
- 750ml Water
- 8 Tbsp Soy sauce
- 2 Tbsp Plum extract (maesilcheong)
- 2 Tbsp Corn syrup (mulyeot)
- 1 Tbsp Rice wine (mirin)
- 2 Tbsp Minced garlic
- Pinch of Black pepper
- 1 tsp Chicken powder (optional, for enhanced flavor)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Curry powder
Cooking Instructions
Step 1
First, let’s prepare the delicious sauce! In a bowl, combine all sauce ingredients EXCEPT water: 8 Tbsp soy sauce, 2 Tbsp plum extract, 2 Tbsp corn syrup, 1 Tbsp rice wine, 2 Tbsp minced garlic, a pinch of black pepper, 1 tsp chicken powder (if using), 4 Tbsp gochugaru, and 1 tsp curry powder. Mix them thoroughly. Having the sauce pre-mixed makes cooking much smoother.
Step 2
Rinse the tteokbokki rice cakes in cold water. If they are stuck together, gently separate them. Adjust the soaking time based on how soft you want the rice cakes to be; be careful not to soak them for too long, or they might become mushy.
Step 3
Cut the fish cakes into bite-sized pieces, about 2-3 cm. Cutting them uniformly ensures they cook evenly with the rice cakes.
Step 4
Prepare the vegetables. Cut the cabbage into larger pieces for a pleasant texture. For the scallions, separate the white parts from the green parts. The white parts will be used for flavoring, and the green parts for garnish.
Step 5
Now, let’s infuse the sauce with aromatic scallion oil. Heat a pan with some oil over low heat. Add the white parts of the scallions and sauté until they turn lightly golden brown. Cooking them slowly on low heat releases their sweetness and aroma into the oil, making the tteokbokki sauce richer and more flavorful.
Step 6
Once the scallions are fragrant, pour in the 750ml of water. Bring it to a boil, then add the pre-mixed gochujang sauce. Stir well to dissolve the sauce completely, ensuring there are no clumps.
Step 7
When the sauce starts boiling, add the cabbage, rice cakes, and fish cakes. Stir continuously to prevent the rice cakes from sticking to the bottom of the pot. Cook until the rice cakes are tender and the sauce has thickened to your desired consistency.
Step 8
Once the rice cakes and fish cakes are cooked and the sauce has reduced, taste and adjust the seasoning if needed (you can add a little more soy sauce or sweetener). Finally, add the green parts of the scallions, give it a quick stir, and turn off the heat. Your delicious tteokbokki is ready!
Step 9
Serve the hot tteokbokki in a bowl. Enjoy it with your favorite side dishes like fried items, gimbap, or sundae for a more complete and enjoyable meal. Have a wonderful time with your homemade tteokbokki!
