Aha Bujang's Chinese-Style Tteokbokki

Cooking tips 💡

• Balancing the ratio of doubanjiang and ketchup is key to achieving a savory, tangy, and mildly spicy Chinese-style flavor without being too salty.
• If using rice cakes or wheat cakes instead of fenmosa noodles, reduce the water slightly when simmering.
• A final drizzle of chili oil (rayu) enhances the characteristic smoky wok flavor and spicy kick of Chinese cuisine.

Recommended for 🙋

• ⭐Those who want to try a different Chinese-style tteokbokki instead of the usual gochujang tteokbokki.
• ⭐Those who want to make a late-night snack using fenmosa noodles and sausages.