Sweet and Savory Sikhye Tteokbokki
Golden Recipe for Sikhye Tteokbokki with Gochujang Sauce: The Secret to Deep Umami
Hello everyone! I’m Ryu-i, a Naver food influencer. Today, I’m excited to share a unique tteokbokki recipe made with a special ingredient: ‘Sikhye Tteokbokki’! This recipe uses homemade Sikhye, a traditional Korean rice drink, to achieve a deep, rich sweetness and umami flavor without any added sugar or corn syrup. The subtle sweetness of Sikhye perfectly complements the spicy gochujang, creating a wonderfully harmonious taste. I personally suspect that the ‘yeotjilgeum’ (malted barley sprout) component, common to both Sikhye and gochujang, might be the secret behind this fantastic flavor combination! It’s simple yet incredibly delicious. Give this Sikhye Tteokbokki a try at home!
Tteokbokki Ingredients
- 400g rice tteokbokki cakes (flour tteok cakes are also fine)
- 200g fish cakes (about 2-3 pieces, depending on size)
- 5 sheets of rectangular fish cake
- 12 Vienna sausages (choose your preferred shape)
- 12 mini dumplings (optional)
- 1/4 head of cabbage (cut into large pieces)
- 4 hard-boiled eggs (for a more filling dish)
Special Sauce
- 800ml homemade Sikhye (strain out the rice grains, use only the clear liquid)
- 2.5 Tbsp gochujang (Korean chili paste, adjust to taste)
- 1.5 Tbsp gochugaru (Korean chili flakes, for color and spice)
- 1/3 Tbsp curry powder (the secret ingredient for depth!)
- 800ml homemade Sikhye (strain out the rice grains, use only the clear liquid)
- 2.5 Tbsp gochujang (Korean chili paste, adjust to taste)
- 1.5 Tbsp gochugaru (Korean chili flakes, for color and spice)
- 1/3 Tbsp curry powder (the secret ingredient for depth!)
Cooking Instructions
Step 1
First, soak the rice tteokbokki cakes in cold water for about 10-20 minutes until softened. This prevents them from sticking together and helps them absorb the sauce better. Soaking the rice cakes while you prepare the other ingredients will save you time.
Step 2
Cut the cabbage into large chunks and the rectangular fish cakes into bite-sized pieces (triangles or rectangles). Make 2-3 slits in the Vienna sausages for a nice presentation. Having all your ingredients prepped will make the cooking process much smoother.
Step 3
Now, let’s make the tteokbokki sauce. In a wide pan or pot, pour in 800ml of Sikhye, making sure to strain out any rice grains. The subtle sweetness of the Sikhye is the key to this tteokbokki’s flavor.
Step 4
Add 2.5 Tbsp of gochujang and 1.5 Tbsp of gochugaru to the Sikhye and stir well to combine. The sauce might seem a bit separated at first, but it will blend together naturally as it simmers.
Step 5
Once the sauce is somewhat mixed, add the prepared cabbage, round fish cakes, and the soaked rice tteokbokki cakes to the pan. Stir everything gently to coat the rice cakes evenly with the sauce.
Step 6
Next, add the rectangular fish cakes, scored Vienna sausages, and the mini dumplings. Adding a variety of ingredients will make this tteokbokki wonderfully hearty and satisfying.
Step 7
Now, bring everything to a simmer and cook until the ingredients are tender. Start by boiling over medium heat, then reduce to low heat and let it simmer for about 5-7 minutes, or until the rice cakes are soft and chewy and the sauce has thickened. Remember to stir occasionally to prevent sticking.
Step 8
Finally, taste and adjust the seasoning if needed, adding a pinch of salt for saltiness. For an extra layer of flavor, stir in 1/3 Tbsp of curry powder to finish. Curry powder adds a wonderful depth and a hint of exoticism to the tteokbokki. Serve your delicious Sikhye Tteokbokki with the hard-boiled eggs!
