This Man's Cook Jochung Tteokbokki
A traditional-style tteokbokki with deep sweetness and glossy sauce that clings to the rice cakes, using jochung instead of sugar or corn syrup
Ingredients needed 2 servings
Recipe
Cooking tips
- Using jochung instead of sugar creates a natural viscosity in the sauce, allowing it to cling to rice cakes and fish cake without artificial starch.
- Boiling the rice cakes in jochung water before adding seasoning ensures the sweetness penetrates the interior, avoiding surface-only flavor.
Recommended for
- Those who want to recreate the thick, sticky, mouth-coating sauce of a street-side tteokbokki shop at home.
- People who enjoy tteokbokki with a sweet and savory flavor that deeply penetrates the rice cakes, not just coating the surface.
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