Deep-Flavored Tteokbokki
A twist on oil tteokbokki that lets the sauce soak deep into every rice cake. If you love the nostalgic taste of street-stall tteokbokki, this one is for you.
Ingredients
Main
- Tteokbokki rice cakes4 cups
- Fish cake4 sheets
- Boiled eggs4 (or to taste)
- Chopped green onion3 tbsp
- Cooking oil2 tbsp
Sauce
- Fine red pepper powder2 tbsp
- Coarse red pepper flakes1 tbsp
- Sugar3 tbsp
- Corn syrup2 tbsp
- Soy sauce2 tbsp
- Sand lance fish sauce1 tbsp
- Sesame oil1 tbsp
Directions
- 1
Massage the rice cakes thoroughly with the red pepper powders (2 tbsp fine + 1 tbsp coarse), 3 tbsp sugar, 2 tbsp corn syrup, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tbsp fish sauce, and 3 tbsp chopped green onion.
- 2
Stir-fry in a pan with 2 tbsp of oil, like oil tteokbokki, until the sauce lightly colors the rice cakes.
- 3
Pour in enough water to just cover the rice cakes, then add the sliced fish cakes and boiled eggs.
- 4
When the broth starts to reduce, lower the heat to medium-low and keep stirring, braising until the sauce soaks deep into the rice cakes.
- 5
Deep-flavored tteokbokki, done! Enjoy.
Tips
The key is stir-frying the marinated rice cakes in oil first — the sauce gets absorbed in advance, giving a rich flavor even without much broth.