15 minDifficulty EasyNoodles & bunsikGarlic Tteokbokki collectionMain ingredients π₯©rice cakessquare Korean fish cake (eomuk)cabbageonionlarge green onioneggsgochugaruminced garlicJin-ganjangoyster saucestarch syrupTags π·οΈsuper simplenoodle dishlate-night snack
Detailed recipeQuick recipeIngredients needed π2 servings200g rice cakes50g square Korean fish cake (eomuk)100g cabbage50g onion50g large green onion2 boiled eggs2 tbsp fine gochugaru2 tbsp sugar2 tbsp starch syrup1 tbsp Jin-ganjang1/2 tbsp oyster sauce2 tbsp mirim1.5 tbsp minced garlic1 tbsp pineapple concentrate1 tsp beef dashida1/2 tsp MiwonRecipe π³Mix fine gochugaru, sugar, starch syrup, Jin-ganjang, oyster sauce, mirim, pineapple extract, and 1/2 tbsp minced garlic to make the tteokbokki sauce.Cut the cabbage, onion, large green onion, and square Korean fish cake (eomuk) into bite-sized pieces.Add 1 cup of water, the prepared vegetables, Korean fish cake (eomuk), rice cakes, and boiled eggs to a pot.Add the prepared seasoning sauce and an additional 1 tbsp of minced garlic, then turn on the heat.Boil vigorously for 3β4 minutes, stirring, until the seasoning is well absorbed and the sauce thickens.Mix gochugaru, soy sauce, and minced garlic to make the tteokbokki sauce.Add water, rice cakes, Korean fish cake (eomuk), vegetables, sauce, and additional garlic to a pot.Boil, stirring, until the sauce thickens.Cooking tips π‘Use fine gochugaru for tteokbokki instead of coarse gochugaru to keep the sauce clean and not gritty.In addition to mixing minced garlic into the sauce, add an extra 1 tbsp when cooking to bring out the pungent garlic flavor.Making the seasoning sauce in advance and letting it rest in the fridge deepens the flavors of the ingredients.Recommended for πβThose who enjoy tteokbokki with a full, pungent garlic flavor.βThose who want to easily recreate professional snack shop taste at home.