Tteokbokki Made with Leftover Guk Tteok
Tteokbokki Made with Leftover Guk Tteok
Utilize Leftover Guk Tteok! Super Simple & Delicious Tteokbokki Recipe
Have leftover tteokguk tteok (rice cakes for soup) from a holiday meal? Don’t let them go to waste! This recipe shows you how to make an incredibly easy and convenient tteokbokki that rivals store-bought versions, delivering exceptional flavor without any special ingredients. Whip up this crowd-pleasing, spicy and sweet dish quickly and easily at home.
Main Ingredients- 300g tteokguk tteok (rice cakes for soup), soaked in cold water
- 50g fish cakes, cut into bite-sized pieces
- 300ml water
- 1 stalk scallion, chopped
- 1/4 onion, thinly sliced
- 1/4 carrot, thinly sliced
Spicy & Sweet Sauce- 2 Tbsp chili oil
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp oyster sauce
- A pinch of black pepper
- 2 Tbsp chili oil
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp oyster sauce
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare all ingredients for the tteokbokki. Gently separate the tteokguk tteok if they are stuck together, and cut the fish cakes and vegetables into bite-sized pieces or desired shapes.
Step 2
Soak the tteokguk tteok in cold water for about 30 to 40 minutes until they become soft and pliable. This step is crucial to prevent the rice cakes from becoming too hard and ensure they absorb the sauce beautifully.
Step 3
Thinly slice the onion and carrot lengthwise. This will give them a pleasant texture in the tteokbokki. Chop the scallions for adding at the end.
Step 4
In a pan, combine 2 tablespoons of chili oil and 2 tablespoons of gochujang over low heat. Stir continuously while stir-frying to prevent burning and develop a deep, rich flavor.
Step 5
Once the gochujang is well-fried, add 2 tablespoons of soy sauce and stir to combine. The savory notes from the soy sauce will enhance the overall umami.
Step 6
Add 2 tablespoons of sugar and continue stirring to dissolve it, ensuring it doesn’t burn. The sweetness will beautifully complement the spiciness of the gochujang.
Step 7
Once the sauce mixture starts to bubble, pour in 300ml of water and stir well to combine. This will create the base for your tteokbokki broth.
Step 8
When the broth begins to boil, add the soaked tteokguk tteok, cut fish cakes, and sliced onions and carrots. Cook them together. (Hold off on adding the scallions for now!)
Step 9
As the rice cakes, fish cakes, and vegetables cook and the sauce thickens to a desirable consistency, add the chopped scallions.
Step 10
Finally, stir in 1 tablespoon of oyster sauce and mix well so all the ingredients are evenly coated. The oyster sauce adds another layer of savory depth.
Step 11
Once everything is cooked and the sauce has nicely coated the ingredients, turn off the heat. Sprinkle a pinch of black pepper for an aromatic finish. Your delicious tteokbokki is ready! Serve immediately while warm for the best taste.
