This Man's Cook's Sikhye Tteokbokki
A simple and unique tteokbokki using store-bought sikhye as a base instead of sugar or honey, delivering deep sweetness and a glossy, rich texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- The maltose in sikhye provides natural sweetness and adds a smooth, glossy finish to the tteokbokki.
- Pouring the sikhye slowly from the can helps minimize rice particles mixing in, resulting in a cleaner dish.
- Rice cake noodles are thinner than regular tteokbokki noodles, so they stick easily—stir frequently to avoid burning.
Recommended for
- Those looking to enjoy leftover rice cake noodles from holidays in a delicious way.
- People who prefer deep, smooth sweetness over artificial sugar sweetness in their tteokbokki.
- Anyone wanting a fail-proof, street-style tteokbokki with minimal seasoning and steps.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Solo Cooking God's Sikhye Gochujang Tteokbokki
- Jung Ho-young's Dried Pollock Soup Rice Cake Stir-Fry
- This Man's Cook Ddeokguktteok Ddeokbokki
- This Man's Cook Spicy Soup Rice Cake
- Ttukdak Hyung's Broth Tteokbokki
- Aha Bujang's Rosé Tteokbokki
- Aha Bujang's Milk Powder Tteokbokki
- Kim Dae-seok's Japchae-style Rice Cake Stew
- Yoon Yi-ryeon's Tteokbokki
- Ttukdak Hyung's Busan-style Mu Tteokbokki
