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Do you guys like Tteokbokki?
Korean rice cake with spicy sauce?
It’s the most common and popular food in Korea… like mac and cheese for Americans!
The most known tteokbokki style is definitely the street style one, the simplest one.
Which loved by all Koreans too!
My favorite tteokbokki though, it’s Jeukseok Tteokbokki.
“Jeukseok” means “Instant”.
Street style tteokbokki’s usually cooked and simmered for hours due to serving style. Definitely not “Instant” cooking.
So, in this case, “Jeukseok” the “Instant” means you “instantly” cook the tteokbokki and eat all same time.
When we were in Korea, we went to Sindangdong, Seoul. Just to eat this original tteokbokki.
Tteokbokki’s birth is not that long ago, it’s right after the Korean war.
Before that, it was just stir-fried rice cake with soy sauce and only royal members or kings could enjoy the fancy food.
After the Korean war, a grandma accidentally dropped a piece of rice cake into Jjajangmyeon (Korean black noodles) and created tteokbokki.
https://seonkyounglongest.com/jjajangmyeon/
The first tteokbokki, obviously succeeded BIG time and nowadays not only entire Korea but other countries enjoy the unique flavor and the texture of tteokbokki!
The original tteokbokki (AKA Jeukseok Tteokbokki) is quite different than the one you usually see on the street.
The biggest difference thing is…
It’s cooked on the table, has lots of ingredients other than rice cake and fish cake.
Are you ready to enjoy the original tteobokki at home?!
Let’s get started!
Combine gochujang, gochugaru, water, sugar, soy sauce, and chunjang (Black bean paste) in a small mixing bowl.
We are usingchunjang (Black bean paste) because that’s the secret ingredient for the original tteokbokki.
Remember, the grandma dropped her rice cake into jjajangmyeon and the whole tteokbokki idea came?
She didn’t forget to addchunjang (Black bean paste)into her tteokbokki!
This sauce can be made a day or a week ahead and it will taste better day goes by!
Soak the tteok, the rice cake in hot water for 20 minutes or longer.
In a wide shallow pot, place cabbage, onion, and carrot first. Then place fish cake and rice cake.
If you put rice cake first on the bottom of the pot, it will stick to it!
Then jjolmyeon noodles, ramen and pour the sauce we made earlier.
Lastly, put hard-boiled eggs and dumplings right on top then carefully pour the chicken stock.
Most of the time, jeukseok tteokbokki is served on the table and eat as it’s cooking!
So bring the original tteokbokki (jeukseok tteokbokki) pot to the table with a portable gas stove.
Bring the soup to a boil and reduce heat to medium. Let it simmer for about 5 minutes or until noodles are fully cooked.
Stir as needed.
Start eating the ramen noodles and fish cake first while it’s still simmering over medium-low heat.
Then finally you can enjoy the rice cake and everything else! Control the heat as you go.
When are about to done and finished, it’s time to make fried rice with the leftover sauce!
So increase heat to medium-high and add cold rice and gim into the pot.
Stir fry until rice’s coated evenly with the sauce and spread evenly on the bottom of the pot.
Let it sizzle for a couple of minutes to create a slightly burnt crispy bottom.
Now, turn off the heat and enjoy!
The Original Tteokbokki
- Author: Seonkyoung Longest
- Total Time: 15 mins
- Yield: 4 1x
Description
Ingredients
Scale
For the Sauce
- 2 Tbsp warm water
- 2 Tbsp sugar
- 2 Tbsp gochugaru, Korean red pepper flakes
- 1 1/2 Tbsp gochujang, Korean red pepper paste
- 1 Tbsp rice syrup, honey or sugar
- 1 Tbsp soy sauce
- 2 tsp chunjang, black bean paste
For the Vegetables and Toppings
- 4 oz cabbage, sliced
- 2 green onions, sliced
- 1/2 small carrot, julienne
- 4 oz fish cake, cut into bite sizes
- 6 oz rice cake
- 4 oz Jjolmyeon, Korean chewy noodles or Dangmyeon, Korean glass noodles
- 1 pack of ramyon sari, Korean instant ramen noodles
- 8 to 10 fried or frozen mandu or dumplings
- 5 cups chicken stock
- cold cooked rice & gim (Optional for the fried rice)
Instructions
- Combine all the ingredients for the sauce in a small mixing bowl and set aside. This sauce can be made a day or a week ahead and it will taste better day goes by!
- Soak the tteok, the rice cake in hot water for 20 minutes or longer.
- In a wide shallow pot, place cabbage, onion and carrot first. Then place fish cake and rice cake. If you put rice cake first on the bottom of the pot, it will stick to it! Then jjolmyeon noodles, ramen and pour the sauce we made earlier. Lastly, put dumplings right on top and carefully pour the chicken stock.
- Most of the time, jeukseok tteokbokki is served on the table and eat as it’s cooking! So bring the original tteokbokki (jeukseok tteokbokki) pot to the table with portable gas stove. Bring the soup to boil and reduce heat to medium. Let it simmer about 5 minutes or until noodles are fully cooked. Stir as needed.
- Start eating the ramen noodles and fish cake first while it’s still simmering over medium low heat. Then finally you can enjoy the rice cake and everything else! Control the heat as you go.
- When are about to done and finished, it’s time to make fried rice with the leftover sauce! So increase heat to medium high and add cold rice and gim into the pot. Stir fry until rice’s coated evenly with the sauce and spread evenly on the bottom of the pot. Let it sizzle a couple of minutes to create slightly burnt crispy bottom. Now, turn off the heat and enjoy!
- Prep Time: 10 mins
- Cook Time: 5 mins
Rice Paper Tteokbokki Hack
