[Easy Home Cooking] Foolproof Tteokbokki Recipes

Spicy and sweet tteokbokki is loved by people of all ages. As widely loved as it is, tteokbokki also comes in many variations. Here are foolproof tteokbokki recipes that are easy to make at home.

Ingredients: garlic, dried red chili peppers, Cheongyang chili peppers, gochujang, rice cakes, sugar, gochugaru, jin-ganjang (all-purpose soy sauce), green onion

1. Lightly oil a pan, then add the garlic, dried red chili peppers, and Cheongyang chili peppers and stir-fry to make chili oil.

2. Once the garlic and chili peppers are sufficiently stir-fried, add the rice cakes.

3. Pour hot water into the pan.

4. Add two spoonfuls of gochujang and stir.

5. Add one small spoonful each of sugar, gochugaru, and jin-ganjang (all-purpose soy sauce).

6. Stir with a spoon until the seasoning soaks into the rice cakes. Once it has simmered for a while, add thinly sliced green onion.

Ingredients: 35 wheat tteokbokki cakes, anchovy powder, 3 pieces of kelp, 2 sheets of fish cake, a little green onion (prepare it sliced)

(Sauce: 1 spoonful sugar, 2 spoonfuls coarse gochugaru, 1 spoonful fish sauce, 1 spoonful jin-ganjang (all-purpose soy sauce), 1 spoonful gochujang, 3 cups water)

1. Add water to a pan and turn on the heat, then add the anchovy powder and kelp. Add the wheat tteokbokki cakes and green onion as well.

2. Add the sauce ingredients, starting with the gochujang.

3. Add the fish cake (fried fish cake) from the beginning and boil it to bring out its fish flavor.

4. Boil until the large pieces of green onion soften. Sprinkle with finely sliced green onion, stir once, and serve.

Ingredients: rice cakes, anchovy-kelp stock, konjac, sauce, boiled eggs

(Sauce: gochujang, gochugaru, minced garlic, sugar, starch syrup, soy sauce

1. Soak the rice cakes in water, then bring the anchovy-kelp stock to a boil.

2. Cut the konjac into tteokbokki rice cake shapes and blanch it in water with vinegar.

3. Make the sauce by combining △2 tablespoons gochujang △2 tablespoons gochugaru △1 teaspoon minced garlic △1/2 tablespoon sugar △1 tablespoon starch syrup △1 tablespoon starch syrup △1 tablespoon soy sauce.

4. Add the sauce to the stock. Once it boils, add the rice cakes and konjac and simmer until reduced.

5. Once the tteokbokki is ready, eat it with boiled eggs.

[FamTimes = Reporter Yeo Ji-eun]