Spicy, Aromatic Wheat Tteokbokki (Simmered Rice Cakes)
A 2-serving spicy snack of wheat flour rice cakes simmered with curry powder and black pepper for a distinctive aroma and flavor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 2-serving tteokbokki features wheat flour rice cakes and fish cakes seasoned with spicy curry powder and a generous amount of black pepper for an addictive kick. Made without minced garlic, it highlights the unique aromas of curry and pepper using simple ingredients for an easy spicy treat.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Very spicy
Ingredients
Ingredients
- Wheat flour rice cakes30, 300 g
- Square fish cake (eomuk)3 sheets
- Cabbagea little of each
- Large green onion (daepa)a little of each
- Water2 1/2 cups
Tteokbokki seasoning
- Gochujang (Korean red chili paste)2 tbsp
- Fine gochugaru (Korean chili flakes)2 tbsp
- Sugar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Curry1 tbsp (spicy)
- Ground black pepper1/2 tsp
- Blanch the rice cakes in water once to remove any off-odors and make them soft.
- The base recipe calls only for rice cakes, but adding fish cake, cabbage, and large green onion makes the texture even better.
Steps
Prepare the ingredients
The base recipe calls only for rice cakes.
I also prepared a little fish cake, cabbage, and large green onion to add some nice texture.
Blanch the rice cakes in water once to remove any off-odors and make them soft.
For the seasoning, curry powder is added along with what might feel like a lot of black pepper, and no minced garlic is used.
Slice the ingredients
Cut the fish cakes into long triangles, and chop the cabbage and large green onion into bite-sized pieces.
Simmer
Add 2 1/2 cups of water to a pot along with all seasoning ingredients except the black pepper, add the rice cakes, and simmer until they turn soft.
If you add the fish cakes from the start, they will become soggy and mushy, so add them at the very end to keep their texture.
Add the black pepper, mix well, and finish.
Serve
I used less water than usual, so the sauce turned out thick.
The flavor is different, but it looks just like the street-stall tteokbokki I used to eat as a kid.
The secret behind Sinjeon Tteokbokki's distinctive aroma and flavor seems to be curry powder and black pepper.
The pepper, added to the point of feeling excessive, is quite spicy but totally addictive.
I mixed rice and seasoned seaweed flakes into the leftover sauce and scraped the pan clean, turning a simple snack into a full meal.
Ppunwife's tips
- If you add the fish cakes from the start, they will become soggy and mushy, so add them at the very end to keep their texture.
FAQ
Does the seasoning not include minced garlic?
No minced garlic is added; the recipe is characterized by highlighting unique aromas using curry powder and a generous amount of black pepper.
Why are the fish cakes added toward the end of cooking?
Simmering fish cakes from the beginning makes them swell and turn mushy, so they are added at the final stage to preserve their texture.
Do I need to blanch the rice cakes before cooking?
A quick blanch in water removes any off-odors and ensures a tender, chewy texture.
How can I use the leftover tteokbokki sauce?
You can turn it into a hearty meal by mixing rice and shredded seaweed into the leftover sauce and pan-frying it.
