Super Easy Soy Sauce Tteokbokki Recipe
Super Easy Soy Sauce Tteokbokki Recipe
Kid-Friendly Snack! Fridge-Cleanout Dish, Golden Ratio Soy Sauce Tteokbokki
Introducing a super easy soy sauce tteokbokki recipe made with ingredients straight from your fridge! The chewy rice cake (tteokguk tteok) is perfectly coated in a sweet and savory sauce, making it a huge hit with kids. Adding fish cakes and Vienna sausages makes it even more satisfying. This is a go-to dish that will solve your menu worries during school breaks. It’s quick to make in about 10 minutes, so it’s perfect for busy days!
Tteokbokki Ingredients- 260g Tteokguk Tteok (rice cake for soup, rinsed in cold water)
- 120g Fish Cakes (cut into bite-sized pieces)
- 10 Vienna Sausages (scored)
- 150ml Water
- 1 Coin-shaped Broth Cube (or anchovy-kelp broth)
- 3 Tbsp Soy Sauce
- 1 Tbsp White Sugar
- 2 Tbsp Oligosaccharide (corn syrup)
- 1/2 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 2 Tbsp Cooking Oil
Cooking Instructions
Step 1
First, rinse the 260g of tteokguk tteok (rice cakes for soup) from your fridge in cold water. Cut the 120g of fish cakes into bite-sized pieces that are easy for children to eat. Lightly score the 10 Vienna sausages; this helps the sauce penetrate better, making them more flavorful.
Step 2
To remove any unwanted flavors from the fish cakes and sausages and ensure a cleaner taste, blanch them in boiling water for about 1 to 2 minutes. Drain them in a colander and set aside.
Step 3
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the prepared tteokguk tteok and stir-fry for about 1 minute. This briefly fries the outside of the rice cakes, preventing them from sticking together later.
Step 4
Now it’s time to add the delicious sauce. Add 3 tablespoons of soy sauce and 1 tablespoon of sugar to the pan. Stir-fry with the rice cakes until the sugar dissolves, coating the rice cakes with a subtle sweetness.
Step 5
Once the sauce has coated the rice cakes, add the blanched fish cakes and Vienna sausages. Stir-fry together for another 1 to 2 minutes, allowing the ingredients to meld together.
Step 6
Pour in 150ml of water and add the coin-shaped broth cube. If you prefer, you can use homemade anchovy-kelp broth for a deeper umami flavor. Once the broth comes to a boil, reduce the heat to medium-low.
Step 7
Add 1/2 tablespoon of minced garlic. Continue to simmer over low heat, stirring occasionally to prevent sticking, until the sauce thickens and reduces to your desired consistency. Be careful not to burn the sauce.
Step 8
When the tteokbokki is almost done simmering, add 2 tablespoons of oligosaccharide and stir-fry for another minute. Oligosaccharide adds a beautiful sheen and a smooth, sweet finish. Mix quickly to prevent sticking.
Step 9
Finally, sprinkle in a pinch of black pepper and drizzle in 1 tablespoon of sesame oil for a nutty aroma. Finish with a sprinkle of toasted sesame seeds. Your delicious soy sauce tteokbokki is ready! Enjoy it hot.
