1
Wash the wheat rice cakes in cold water 3 times and then soak them in water.
Popular Restaurant-Style Tteokbokki
A popular restaurant-style tteokbokki recipe made with chili powder instead of gochujang, creating a chewy texture and savory flavor.
KoreanOther
⏱️ 10 min total📝 5 steps
What You'll Need
Wheat rice cakes500g
Fish cakes3 sheets
Green onions2 stalks
Chili powder10 tbsp (7 tbsp fine chili powder + 3 tbsp coarse chili powder)
Starch syrup5 tbsp
Sugar2 tbsp
Jin-ganjang (soy sauce)2 tbsp
Salt0.5 tbsp
Beef Dashida1 tbsp
Water100ml (for sauce), 900ml (for boiling), 100ml additional water (for mixing sauce)
Dashida1 tbsp
Instructions
2
Combine 7 tbsp of fine chili powder and 3 tbsp of coarse chili powder to prepare a total of 10 tbsp of chili powder, then mix well with 5 tbsp of starch syrup, 2 tbsp of sugar, 2 tbsp of soy sauce, 0.5 tbsp of salt, 1 tbsp of beef Dashida, and 100ml of water to make the sauce.
3
Pour 900ml of water into a pot, add all of the prepared sauce, turn on the heat, and bring the seasoned water to a boil.
4
In a separate pot, boil water and blanch the wheat rice cakes until they float, then remove them; blanch the fish cakes for 10 seconds and remove them as well.
⏱️ 0m 10s5
Add the blanched wheat rice cakes, fish cakes, and sliced green onions into the boiling sauce, and cook over medium heat for 10 minutes.
⏱️ 10m 0s