Seasoned Tteokbokki (Yangnyeom Tteokbokki)

Ingredients

• 1 lb Rice Cakes (Tteok) (fresh or soft packaged, cut into bite‑size pieces)
• 2 pieces Scallions (white and green parts sliced; some for sauce, some for garnish)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 1 tablespoon Sugar (granulated)
• 3 tablespoons Honey (or corn syrup if preferred)
• 2 tablespoons Ketchup
• 1 tablespoon Red Pepper Paste (Gochujang)
• 0.5 tablespoon Minced Garlic (about 1½ teaspoons)
• 2 pinches Ground Black Pepper (about two pinches)
• 3 tablespoons Water
• 2 tablespoons Cooking Oil (vegetable or canola oil)
• 1 teaspoon Sesame Seeds (for garnish)

Instructions

1. Make the Sauce

   In a small bowl combine soy sauce, sugar, honey, ketchup, gochujang, minced garlic, black pepper, sliced green onion pieces, and water. Mix until the sugar and honey dissolve and the sauce is uniform.

   Time: PT5M

2. Prep the Rice Cakes

   If using fresh rice cakes, cut them into bite‑size pieces and gently tear apart so they are individual. If using packaged hard rice cakes, blanch in boiling water for 2 minutes, then drain and set aside.

   Time: PT5M

3. Stir‑Fry the Rice Cakes

   Heat the skillet over medium‑high heat, add 2 Tbsp cooking oil, then add the rice cake pieces. Stir‑fry for about 5 minutes until they are lightly browned and heated through. Do not deep‑fry.

   Time: PT5M

4. Boil Down the Sauce

   Pour the prepared sauce into the same skillet (or a clean pan) and bring to a gentle boil. Simmer for 2 minutes until the sauce thickens slightly.

   Time: PT2M

5. Combine and Finish

   Add the cooked rice cakes back into the pan with the reduced sauce. Toss to coat evenly and cook for another 2 minutes so the sauce adheres fully.

   Time: PT2M

6. Garnish and Serve

   Transfer the seasoned tteokbokki to a serving bowl, sprinkle with sesame seeds and the remaining sliced green onions. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

5 g

Carbohydrates

100 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Rice Cakes (Tteok): Glutinous rice flour dumplings
• Instead of Scallions: Leeks, Green onions
• Instead of Soy Sauce: Tamari
• Instead of Sugar: Honey, Corn syrup
• Instead of Honey: Corn syrup, Maple syrup
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Red Pepper Paste (Gochujang): Korean chili paste, Sriracha mixed with miso
• Instead of Minced Garlic: Garlic powder (¼ tsp)
• Instead of Ground Black Pepper: White pepper
• Instead of Cooking Oil: Sesame oil (use less), Peanut oil
• Instead of Sesame Seeds: Toasted pumpkin seeds

Equipment Needed

• Cutting Board
• Knife
• Measuring Spoons
• Small Bowl
• Large Skillet or Frying Pan
• Spatula or Wooden Spoon
• Plate (for pre‑cooked rice cakes) (optional)
• Serving Bowl

Critical Steps — Do Not Skip

• Do not deep‑fry rice cakes; they can explode.
• If using packaged rice cakes, blanch them for 2 minutes before stir‑frying.
• Boil down the sauce before adding the rice cakes to ensure proper coating.

Chef Tips from the Video

• For extra depth, add a drizzle of toasted sesame oil just before serving.
• A pinch of toasted seaweed flakes (gim) adds a nice umami finish.
• If you like extra heat, stir in a little gochugaru (Korean chili flakes) with the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a pan with a splash of water.

Freezer: Can be frozen for up to 1 month. Thaw in the fridge and reheat as above.

Room temperature: Not recommended; keep refrigerated after cooking.

Make-Ahead Tips

• Prepare the sauce a day ahead and store in the fridge.
• Cut the rice cakes and keep them covered with a damp paper towel.
• Reheat leftovers in a skillet with a little water to restore softness.