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