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Foodie Fans 🇺🇸

Tteokbokki

I made gyudon (Japanese beef bowl), but it felt a bit heavy/greasy, so I was craving something spicy and refreshing! So, I'm having tteokbokki (spicy stir-fried rice cakes) for my meal


Ingredients
Rice or wheat cakes (Tteok): 100g
Ramen noodles: 1/2 pack (or a whole pack if you prefer, just add about 1/2 cup extra water)
Square fish cake: 1 sheet (cut into bite-sized pieces)
Cabbage: 1 large leaf (thinly shredded lengthwise)
Onion: 1/4 (sliced)
Carrot: a small handful (thinly sliced into ribbons or strips, approx. 20g)
Water: 400ml (approx. 1.7 cups)
Sauce Ingredients
Gochujang (Korean chili paste): 1 heaping tbsp
Gochugaru (Korean chili powder): 0.5 – 1 tbsp (adjust for extra kick)
Sugar: 1 tbsp
Soy sauce: 0.5 tbsp (balances the extra moisture from veggies and noodles)
Corn syrup or oligodang: 0.5 tbsp (for the signature glossy finish)
Instructions
1. Prepare the broth & carrots
In a shallow pot, add 400ml of water along with the gochujang (1 tbsp), gochugaru (0.5–1 tbsp), sugar (1 tbsp), and soy sauce (0.5 tbsp). Whisk well to dissolve the paste. Add the sliced carrots first, then bring the broth to a boil.
2. Add rice cakes, onions, cabbage & fish cakes
Once the broth boils, add the rice cakes, sliced onions, thinly shredded cabbage, and fish cakes. Let it simmer over medium heat for about 2 to 3 minutes so the vegetables soften and impart their natural sweetness into the broth.
3. Add the ramen noodles
Add the ramen noodles to the pot. Gently loosen the noodles with tongs or chopsticks as they cook. Since the noodles absorb the liquid quickly, stir gently to make sure they do not stick to the bottom.
4. The glossy finish (Kwon Sang-woo’s signature touch)
Once the noodles are perfectly chewy and the sauce thickens into a glossy coat, drizzle 0.5 tbsp of corn syrup right before turning off the stove. Give it a gentle final stir to lock in that nostalgic street-food shine and deep savoriness.



"Personally, I love shredding the cabbage into long, thin strips instead of chopping it into chunks. That way, the strands tangle up with the ramen noodles like extra noodles, clinging to the sauce and adding the most satisfying texture to every single bite!"