Hey everyone, I’m DaeLee! This is going to be my very first post about cooking. Seriously, the Tteokbokki recipe I’m sharing today is, the absolute simplest one you’ll find in Korea. Let’s get started right now!
Ingredients
- Rice Cakes 300g
- Water: 400ml
- Gochugaru (Korean chili powder): 1T
- Sugar: 2T
- Curry Powder: 1T
- Gochujang (Korean chili paste): 2T
- Soy Sauce: 1T
(‘T’ means a Korean rice spoon measurement, about 10ml)
I’m using wheat rice cakes (Mil-tteok), but if you prefer the chewy rice cakes (Ssal-tteok) or that’s all you have, feel free to use them!
Just make sure to soak your rice cakes in water for about 20 minutes beforehand. That’s the secret to getting that perfect, soft and chewy texture.
First things first, add the sugar and gochugaru.
These two are the absolute heart and soul of the recipe!
Next, toss in the soy sauce, curry powder, and gochujang.
If you’re not great with spice, go for regular curry powder; if you love the heat, grab the spicy version!
Once all your ingredients are in, give it a really good mix!
If you’ve got this sticky, thick texture like in the picture, congratulations! You’ve already nailed half of the cooking process.
Okay, ingredients prepped and sauce made—it’s go-time for cooking!
Pour 400ml of water into your pot. Then, set your stove to medium heat.
Now, dissolve the sauce we just made completely into the water.
You can already see that bright red Tteokbokki color appearing, right?
Once the water starts boiling,
gently drop your soaked rice cakes into the pan.
Then, crank up the heat to high and cover the pot if you happen to have a lid
(no worries if you don’t!)
Once the rice cakes are boiling like crazy, turn the heat back down to medium.
It’s a good idea to stir frequently so the rice cakes don’t stick to the bottom of your pot.
Once the water has reduced somewhat and
the rice cakes are soft and squishy, you’re done!
Seriously, how unbelievably simple was that?
Since I’m a totally ‘맵찔이’ (someone sensitive to spice),
I made sure to prepare some mozzarella cheese.
Scoop an appropriate amount of cheese into a bowl and melt it in the microwave for 1–2 minutes!
Just put it on top of the Tteokbokki, and bam! It’s ready!
You don’t have to add the mozzarella cheese,
but if you’re 맵찔이 (like me, lol), I highly recommend it!
I’m one of those rare Koreans who really can’t handle spicy food.
So yeah, I even poured myself a glass of milk, haha.
Doesn’t that look delicious?
Since this is my first cooking post, it feels a little awkward still.
(Please drop some tips on how to take better food photos in the comments!)
A huge thank thank you to everyone who read my post!