Old-school Wheat Tteokbokki
Soak 300 g wheat tteok in cold water for 10 minutes, then separate the pieces and rinse off the surface starch. Stir the gochujang, gochugaru, sugar, soy sauce, and garlic into 500 ml water until no lumps remain, bring it to a boil, and simmer the tteok on medium heat for about 5 minutes before adding the fish cake for about 4 minutes more. If the liquid reduces too fast before the sauce coats the tteok, add a small splash of water.
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The goal is the school-gate snack-stand kind: soft, puffy wheat rice cakes seasoned sweet and hot all the way through.
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Wheat cakes swell easily, so they soak in cold water for 10 minutes first to rinse off surface starch. A pinch of black pepper at the end pushes it closer to market-stall tteokbokki.
Ingredients
Instructions
- 1
Soak 300 g wheat tteok in cold water for 10 minutes, then separate each piece and rinse off surface starch.
If they still feel firm, soak 5 minutes longer, drain well, and keep them ready.
- 2
Cut 2 square fish cakes into bite-size pieces.
Slice 1 green onion diagonally into large pieces, keeping the white and green parts separate so the whites can soften first and the greens stay fresher.
- 3
Add 500 ml water to a wide pan with 2 tablespoons gochujang, 1 tablespoon gochugaru, 2 tablespoons sugar, 1 tablespoon soy sauce, and 0.5 tablespoon minced garlic. Stir until no paste lumps remain.
- 4
Bring the sauce to a boil, then lower to medium heat and add the tteok with the white green onion pieces.
Simmer about 5 minutes, stirring along the bottom so the cakes do not stick.
- 5
When the tteok looks puffed and soft, add the fish cake and simmer about 4 minutes more.
If the liquid reduces too fast before the sauce coats the cakes, add a small splash of water.
- 6
When the sauce clings glossily to the tteok, add the green onion tops and stir for 30 seconds.
Check seasoning, add a pinch of black pepper if desired, turn off the heat, and serve immediately.
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