Main ingredients 🥩
rice cakechili powdersoy saucesesame oilgreen onioninstant noodle soupfish sauce
Striker Chef's Instant Noodle Soup Oil Tteokbokki
A heavenly oil tteokbokki with an intense savory depth, enhanced by instant noodle soup and fish sauce.
🙋 Recommended for
- ⭐ Those seeking a much deeper umami flavor than traditional Tongin Market-style tteokbokki
- ⭐ Anyone looking for a highly addictive side dish to enjoy with beer or makgeolli
Ingredients needed 🛒2 servings
- rice cake 300g
- chili powder 1.5 tablespoons
- soy sauce 1 tablespoon
- sugar 1 tablespoon
- sesame oil 1.5 tablespoons
- vegetable oil 2 tablespoons
- green onion 1 stalk
- instant noodle soup 1/3 packet
- fish sauce (or anchovy sauce) 1 teaspoon
- toasted sesame seeds a pinch
Recipe 🍳
- Blanch hard rice cakes briefly in boiling water until softened, then drain.
- Place the blanched rice cakes in a bowl and lightly coat with 1 tablespoon of vegetable oil.
- Add chili powder, soy sauce, sugar, sesame oil, and finely chopped green onion, then mix well to evenly distribute the seasoning.
- Mix in 1/3 packet of instant noodle soup and stir thoroughly.
- Transfer the seasoned rice cakes to a pan and add the remaining vegetable oil.
- Cook over low heat, stirring continuously, until the green onion is fully wilted and its aroma has faded—never let the seasoning burn.
- Finish by adding a small amount of fish sauce for extra umami, toss lightly, and sprinkle with toasted sesame seeds.
- Blanch rice cakes until soft, then coat with vegetable oil.
- Mix in chili powder, soy sauce, sugar, sesame oil, green onion, instant noodle soup.
- Sauté over low heat until green onion is fully wilted, then finish with fish sauce and sesame seeds.
Cooking tips 💡
- Avoid high heat, as chili powder burns easily and produces a bitter taste—always use low heat.
- The perfect doneness is when the white part of the green onion becomes soft and slightly translucent.
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