Main ingredients 🥩
tteokbokki rice cakespork bellycabbagegreen oniongarlicgingerenoki mushroomperilla leafgochujangoyster saucesesame oilsansho powder
Hong Shin-ae's Ma La Tteokbokki
A spicy and savory Ma La tteokbokki perfectly tailored to Korean palates, enhanced with pork belly, gochujang, and oyster sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy both the numbing spiciness of Ma La tang and the sweet-spicy charm of tteokbokki
- ⭐ Home cooks looking to create a unique fusion street food using simple ingredients
Ingredients needed 🛒2 servings
- tteokbokki rice cakes 200g
- pork belly 150g
- cabbage 1/8 head
- green onion 1 stalk
- garlic 2 cloves
- ginger 1 slice
- enoki mushroom 1/2 pack
- perilla leaf 5 leaves
- gochujang 2 tablespoons
- oyster sauce 3 tablespoons
- water 1 cup and 1/2
- sesame oil a little
- sansho powder a little
Recipe 🍳
- Cut pork belly into large bite-sized pieces, and slice garlic and ginger thinly or mince them.
- Chop cabbage and green onion into large pieces similar in size to the rice cakes.
- Heat a pan with oil, sauté the prepared garlic, ginger, and green onion to release their aroma, then add pork belly and stir-fry together.
- Once the meat is partially cooked, add cabbage and stir in 2 tablespoons of gochujang and 3 tablespoons of oyster sauce, ensuring the ingredients are well coated with seasoning.
- When all ingredients are evenly mixed, pour in 1 cup and 1/2 of water and simmer briefly.
- Once the broth begins to boil, add the tteokbokki rice cakes and enoki mushrooms, then gently simmer until the sauce thickens and coats the ingredients.
- When the rice cakes are soft and tender, transfer to a serving plate, drizzle with sesame oil, top with perilla leaves, and sprinkle sansho powder to taste before serving.
- Prepare pork belly, vegetables, and aromatic ingredients into bite-sized pieces.
- Sauté garlic, ginger, and green onion in a pan to build flavor, then add pork belly and cabbage, stirring with sauce.
- Add water and bring to a boil, then add rice cakes and mushrooms, simmering until the sauce reduces and coats everything, finishing with sesame oil, perilla leaves, and sansho powder.
Cooking tips 💡
- For a stronger Ma La kick, you can add a few drops of huajiao oil instead of sansho powder at the end.
- The rich, savory fat from the pork belly blends beautifully with the sauce—make sure to cook the meat thoroughly to develop deep flavor.
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