Kim Dae-seok's Japchae-style Rice Cake Stew
A recipe for making tteokbokki using leftover rice cakes from holidays, coated first with dark soy sauce to prevent burning and ensure even seasoning throughout.
Ingredients needed 2 servings
Recipe
Cooking tips
- Coating the rice cakes with dark soy sauce before cooking is the key to preventing burning and ensuring even flavor penetration.
- Adding fish cake too early causes it to over-expand and lose texture, so it’s best to add it after the rice cakes.
- Adjust the amount of brown sugar according to personal preference for sweetness.
Recommended for
- Those who want to enjoy leftover holiday rice cakes in a unique and delicious way.
- People looking for tteokbokki that stays chewy and doesn’t burn even after time has passed.
- Those wanting foolproof street food flavor with a perfect balance of seasonings.
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