Seungwoo Dad's Old-Fashioned Tteokbokki
A street cart-style tteokbokki that recreates the thick, gooey texture of bunsik restaurants by mixing flour into the sauce and maximizing umami with seasonings.
Ingredients needed 2 servings
Recipe
Cooking tips
- The 1 tablespoon of flour added to the sauce is the key trick to achieving the sticky, starchy consistency unique to bunsik restaurants.
- To perfectly recreate the strong savory flavor of store-bought tteokbokki, it's good to add a small amount of chicken stock or dashida-type seasoning.
- Using whole garaetteok (rice tteok) that doesn't get mushy even with long cooking maintains chewy texture, allowing the sauce to coat deeply and maximizing the bite.
Recommended for
- Those who miss the thick, stew-like tteokbokki from school snack bars from their childhood.
- Those who want to make a foolproof, popular street cart taste at home on the first try.
- Those who want a thick tteokbokki broth that's perfect for dipping crispy fried sides.
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