Soy Sauce Tteokbokki with Sausage
A non-spicy soy sauce tteokbokki made with sliced rice cakes and sausage! Rice cakes, sausage, and onion simmer in a soy-and-sesame sauce until saucy — a kid-friendly, soy-based take on tteokbokki.
Ingredients
Main
- Sliced rice cakes (tteokguk-tteok)250 g
- Sausages5 (plump)
- Onion1/4
- Green onion1/4 stalk
- Cooking oila little
Sauce
- Soy sauce3 tbsp
- Cooking wine2 tbsp
- Minced garlic1/2 tbsp
- Oligo syrup2 tbsp
- Sesame oil1 tbsp
- Water2/3 cup
- Black peppera little
Directions
- 1
Cut the sausages into 3-4 pieces each, julienne the onion, and thinly slice the green onion. Rinse the rice cakes and drain in a sieve.
- 2
Mix 3 tbsp soy sauce, 2 tbsp cooking wine, 1/2 tbsp minced garlic, 2 tbsp oligo syrup, 1 tbsp sesame oil, 2/3 cup water, and a little black pepper to make the sauce.
- 3
Lightly oil a hot pan and stir-fry the rice cakes, sausage, onion, and green onion all together.
- 4
Pour in all the prepared sauce and bring to a vigorous boil.
- 5
Simmer until the sauce reduces to a shallow layer, then add black pepper to taste to finish.
- 6
Plate it and the sausage soy sauce tteokbokki is done.
Tips
Rinsing the rice cakes first keeps them from sticking, and reducing the sauce lets the flavor soak into the rice cakes. Add red pepper flakes or chili for a spicy version.