Old-school Wheat Tteokbokki
Quick answer
A nostalgic sweet and spicy tteokbokki featuring chewy wheat rice cakes perfectly soaked in sauce.
- Old-school wheat tteokbokki serves soft wheat cakes that soak up the spicy gochujang sauce.
- Wheat tteok absorbs the gochujang sauce deeper than rice tteok would
Key ingredients
Core cooking flow
- 1 Soak wheat rice cakes in cold water for 10 minutes and separate them.
- 2 Cut fish cakes into bite-sized pieces and slice green onions diagonally into large pieces.
- 3 Pour water into a pan and mix in gochujang, gochugaru, sugar, soy sauce, and garlic.
A nostalgic sweet and spicy tteokbokki featuring chewy wheat rice cakes perfectly soaked in sauce.
What Makes This Special
- Old-school wheat tteokbokki serves soft wheat cakes that soak up the spicy gochujang sauce.
- Wheat tteok absorbs the gochujang sauce deeper than rice tteok would
- 10-minute cold-water soak controls how much the tteok swells during cooking
- Fish cake's starchy broth thickens the sauce as it simmers down
Instructions
- 1
Soak wheat rice cakes in cold water for 10 minutes and separate them.
- 2
Cut fish cakes into bite-sized pieces and slice green onions diagonally into large pieces.
- 3
Pour water into a pan and mix in gochujang, gochugaru, sugar, soy sauce, and garlic.
- 4
When the liquid starts to boil, add the wheat cakes and simmer over medium heat until they puff up.
- 5
Once the cakes have puffed, add fish cakes and green onions, simmering until the sauce thickens.
- 6
When the cakes are well-seasoned, turn off the heat and serve in a bowl.
Tips
Nutrition (per serving)
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