Spicy Whole Garlic Tteokbokki
Spicy Whole Garlic Tteokbokki
The Best Snack Recipe: Delicious Whole Garlic Tteokbokki♡
This recipe makes the beloved Korean snack, tteokbokki, even easier and more convenient to prepare.
Ingredients- 500g tteokbokki rice cakes
- 4 sheets of square fish cakes (eomuk)
- 1/2 large green onion
- 1/4 head of cabbage
- 15 whole garlic cloves
- 10 quail eggs (boiled)
Sauce- 4 Tbsp gochujang (Korean chili paste)
- 3 Tbsp soy sauce
- 3 Tbsp white sugar
- 2 Tbsp tomato ketchup
- 1 pinch of black pepper
- 1 pinch of chicken powder (or MSG)
- 500ml water
- 4 Tbsp gochujang (Korean chili paste)
- 3 Tbsp soy sauce
- 3 Tbsp white sugar
- 2 Tbsp tomato ketchup
- 1 pinch of black pepper
- 1 pinch of chicken powder (or MSG)
- 500ml water
Cooking Instructions
Step 1
Begin by preparing the tteokbokki rice cakes. If they are hard, soak them in warm water for about 30 minutes, or blanch them in boiling water for 1-2 minutes until softened. This ensures they absorb the sauce well.
Step 2
Cut the square fish cakes into roughly 2cm x 2cm pieces, similar in size to the rice cakes. Also, cut the cabbage into approximately 2cm pieces. This size is perfect for eating and provides a satisfying texture.
Step 3
Chop the green onion into fairly large pieces, about 1cm thick. Avoid chopping it too thinly; larger pieces allow the green onion’s flavor to infuse into the sauce while maintaining a pleasant chew.
Step 4
Now, let’s make the sauce! Lightly grease a pan with a small amount of cooking oil. Add the whole garlic cloves and sauté them over low heat. It’s crucial to cook them gently without burning, just until their fragrance is released.
Step 5
Once the garlic is fragrant, add the gochujang to the pan. Continue to stir-fry it over low heat for about 1 minute. Stir-frying the gochujang removes any raw, unpleasant taste and enhances its spicy flavor.
Step 6
Pour 400ml of water into the sautéed gochujang mixture. Whisk well with a whisk or spatula to dissolve any clumps and create a smooth sauce base.
Step 7
Add the softened tteokbokki rice cakes to the sauce. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pan as they cook.
Step 8
After adding the rice cakes, season the sauce with 3 Tbsp of white sugar for sweetness and 3 Tbsp of soy sauce for savory depth. Add a pinch of black pepper for a touch of spice.
Step 9
As the sauce begins to bubble, add the pre-cut fish cakes and cabbage. The moisture released from the vegetables will enrich the sauce.
Step 10
Once the fish cakes and cabbage have softened slightly, stir in 2 Tbsp of tomato ketchup. Ketchup adds a wonderful balance of sweetness and tanginess, making the tteokbokki even more delicious.
Step 11
Allow the sauce to reduce slightly, then taste it. If you feel it needs more flavor, add a pinch of chicken powder (or MSG/Dashida) to finish with a deep, savory taste.
Step 12
Reduce the heat to low and let the tteokbokki simmer gently. This slow simmering allows the flavors to meld beautifully and the rice cakes to absorb the rich sauce.
Step 13
When the sauce has thickened to your desired consistency, transfer the tteokbokki to a serving dish. Garnish with the chopped green onion, boiled quail eggs, and a sprinkle of sesame seeds for a final touch. Enjoy your perfectly cooked Whole Garlic Tteokbokki!
