Aha Bujang's Old-Style Tteokbokki

• 7 garaetteok (cylinder rice cakes)
• 4 sheets eomuk (120g)
• 1 boiled egg
• 50g large green onion
• 3 cups water (600ml)
• 1 cup starch syrup (200ml)
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp beef dashida
• a pinch of ground black pepper

Recipe 🍳

Cooking tips 💡

• Use starch syrup instead of oligosaccharide syrup to achieve the characteristic deep red color and sticky, glossy sauce.
• Omitting gochujang keeps the sauce clean and sweet, delivering the classic old-style tteokbokki flavor without any heaviness.
• A long simmer over high heat ensures the thick sauce clings tightly to the surface of the rice cakes.

Recommended for 🙋

• ⭐Those who miss the taste of school street-stall tteokbokki from their school days.
• ⭐Those who want to make savory tteokbokki with simple ingredients and no complicated seasoning blends.