Clean Tteokbokki (Simmered Rice Cakes) Without Gochujang
Simmered rice cakes made without gochujang, using chili flakes and curry powder for a clean flavor without any heaviness.
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 →
Made without gochujang, this dish uses fine gochugaru, curry powder, and tuna extract sauce for a clean, refreshing flavor without any heaviness. It is easy to make by simmering the seasoning and vegetables together, then adding the fish cake at the end. The sweet and spicy sauce clings nicely to the chewy rice cakes, making it a great weekend snack.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Tteokbokki rice cakes400 g
- Fish cake (eomuk)6, 200 g (for skewers)
- Cabbage150 g
- Large green onion (daepa)1/2 stalk
- Water3 cups
Tteokbokki Seasoning
- Fine gochugaru (Korean chili flakes)2 tbsp
- Curry powder1 tbsp
- Tuna extract sauce (chamchi-aek) (or regular soy sauce (jin-ganjang))2 tbsp
- Sugar2 tbsp
- Minced garlic1/2 tbsp
- Ground black pepper1/4 tsp
- The fish cakes are for skewers, but if you use regular rectangular fish cakes, prepare 3 sheets.
- Using fine gochugaru makes the sauce smooth and thick, but you can also grind coarse gochugaru finely in a blender or food processor.
Steps
Prepare the ingredients
I prepared garaetteok for the rice cakes.
The fish cakes are for skewers, but if you use regular rectangular fish cakes, prepare 3 sheets, and prepare the cabbage and large green onion as well.
Cut the ingredients
Cut the fish cake into bite-sized pieces, and cut the cabbage and large green onion into suitable sizes.
Simmer
Pour 3 cups of water into a pan and add 2 tbsp fine gochugaru, 1 tbsp curry powder, 2 tbsp tuna extract sauce, 2 tbsp sugar, 1/2 tbsp minced garlic, and 1/4 tsp ground black pepper. Add the rice cakes, cabbage, and large green onion, and bring to a boil.
Using fine gochugaru makes the sauce smooth and thick, but you can also grind coarse gochugaru finely in a blender or food processor.
Once the rice cakes are cooked chewy and have absorbed enough seasoning...
Finally, add the fish cake and finish simmering until it is tender and the sauce thickens to an appropriate consistency.
Taste the sauce, and if it seems bland, season with salt.
Finish
Instead of gochujang, I added color with fine gochugaru and seasoned it using just curry powder and tuna extract sauce.
Even with curry powder added, the curry scent is barely noticeable, and together with the tuna extract sauce, it acts as a key element that enhances the umami flavor.
When you make tteokbokki with chewy, soft rice cakes, the sauce clings nicely to the rice cakes instead of running off, making it fun to eat.
I make tteokbokki often and frequently enjoy it as a meal replacement.
This snack-bar-style tteokbokki made without gochujang is also delicious, so be sure to make it.
Ppunwife's tips
- Using fine gochugaru makes the sauce smooth and thick, but you can also grind coarse gochugaru finely in a blender or food processor.
- Taste the sauce, and if it seems bland, season with salt.
FAQ
What should I do if I don't have fine gochugaru?
You can grind coarse gochugaru finely in a blender or food processor and use that.
Can I use other seasonings instead of tuna extract sauce?
Regular soy sauce can also be used as a substitute.
Can I use regular rectangular fish cakes instead of fish cakes for skewers?
If using regular rectangular fish cakes, you can prepare 3 sheets.
What should I add if the finished sauce tastes bland?
Taste the sauce, and if it is bland, adjust the seasoning with salt.
