Main ingredients 🥩
tteokbokki rice cakespotato starchgreen oniongochujangjapanese soy sauceketchupgarlicsesame seedscheongyang chili pepper
Solo Cooking God One-Pan Tteok Kkochi
A giant tteok kkochi made by binding rice cakes into a single slab with starch water, eliminating the need to thread each one onto skewers, resulting in a crispy and chewy texture.
🙋 Recommended for
- ⭐ Those who want to enjoy the classic street-food tteok kkochi from childhood without the hassle of skewering each piece
- ⭐ People seeking a unique snack or late-night treat with a crispy, chewy texture similar to pancakes
Ingredients needed 🛒1 servings
- tteokbokki rice cakes 300g
- vegetable oil generously
- potato starch 2 tablespoons
- water 0.5 cup (for starch mixture) + 4 tablespoons (for sauce)
- green onion (white part) 0.5 stalk
- gochujang 1 tablespoon
- japanese soy sauce 1 tablespoon
- ketchup 1 tablespoon
- sugar 4 tablespoons
- minced garlic 0.5 tablespoon
- sesame seeds a pinch
- cheongyang chili pepper 1 piece
Recipe 🍳
- Heat vegetable oil generously in a pan, then evenly spread 300g of tteokbokki rice cakes. Cook over medium-low heat until soft and evenly browned.
- Mix 2 tablespoons of potato starch with half a cup of water in a bowl to make a starch slurry. Pour the slurry evenly over the rice cakes in the pan.
- Sprinkle finely chopped white parts of green onion over the top. Let it sit undisturbed until the moisture evaporates and the bottom forms a firm, golden-brown slab.
- When shaking the pan causes the rice cakes to move as a single unit like a pancake, flip it quickly using a wrist snap or by covering the pan with a large bowl. Continue cooking the other side until crispy. Transfer to a plate.
- Wipe off excess oil from the pan with a kitchen towel. Add sauce ingredients (4 tablespoons water, 1 tablespoon gochujang, 1 tablespoon japanese soy sauce, 1 tablespoon ketchup, 4 tablespoons sugar, 0.5 tablespoon minced garlic) and simmer until thickened to your desired consistency.
- Pour the prepared sauce over the cooked rice cake slab, spreading it evenly with a spoon or brush.
- Finally, sprinkle sesame seeds evenly and garnish with finely chopped cheongyang chili pepper.
- In an oiled pan, grill rice cakes, then pour potato starch slurry and chopped green onion to bind them into a single slab, grilling both sides until golden and crispy.
- Remove the rice cake slab, then reduce the sauce ingredients (water, gochujang, japanese soy sauce, ketchup, sugar, minced garlic) in the same pan until thick.
- Spread the thick sauce generously over the crispy rice cake slab, then top with sesame seeds and chopped cheongyang chili pepper for finishing.
Cooking tips 💡
- Even if the outer layer of the starch coating turns slightly dark or charred, it can be masked by the sauce—don’t panic; cook until fully crispy for best results.
- Sprinkling finely chopped cheongyang chili pepper at the end adds a sharp, spicy kick that balances the sweetness of the sauce, transforming it into a refined adult flavor.
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