How Koreans ACTUALLY Make Tteokbokki at Home (Spicy Rice Cake Recipe)

Описание: This is how Koreans make REAL garaetteok tteokbokki (가래떡볶이) at home.
Instead of using the short cylinder rice cakes you usually see, today I’m using garaetteok (long Korean rice cakes) to make an extra chewy, deeply flavorful Korean spicy rice cake dish.

If you’ve only had street food tteokbokki, this homemade version hits completely different. The sauce is rich, spicy, slightly sweet, and coats the chewy rice cakes perfectly. I also topped it with crispy assorted fried snacks (modum twigim) and a boiled egg for the full Korean street food experience.

In this video I’ll show you:
How to properly soak garaetteok
How to make authentic Korean gochujang tteokbokki sauce
The secret ingredient Koreans use for deeper flavor
How to get perfectly chewy rice cakes
And of course… a full taste test at the end

If you love Korean food, Korean street food recipes, or want to learn how to cook authentic Korean dishes at home, this is for you. Let’s make garaetteok tteokbokki together!!!

Full recipe:
Ingredients:
6–7 garaetteok (long Korean rice cakes)
3 tbsp gochujang (Korean red pepper paste)
2 tbsp oligosaccharide syrup (or corn syrup)
1 tbsp sugar
2 tbsp soy sauce
2 tbsp gochugaru (Korean red pepper flakes)
1 tbsp minced garlic
1/2 tsp dashida (Korean beef seasoning)
1/5 head cabbage, sliced
3 sheets Korean fish cake, sliced
1 boiled egg
Assorted fried snacks (modum twigim)

Instructions:
Soak the garaetteok in water until softened.
In a pot, mix water with gochujang, oligosaccharide syrup, sugar, soy sauce, gochugaru, garlic, and dashida.
Bring the sauce mixture to a boil.
Add sliced cabbage and fish cake.
Let them cook until slightly coated in sauce.
Add the soaked garaetteok.
Simmer for about 10 minutes until the sauce thickens and rice cakes become chewy.
Air fry the assorted fried snacks at 185°C (365°F) for 10 minutes until crispy.
Plate the tteokbokki.
Add fried toppings and a boiled egg on top.
Serve hot and enjoy.

🕒 TIMESTAMPS:
0:00 Intro
0:11 Ingredients Prepping
00:37 Tteokbokki Origin
2:30 Plating
2:43 Taste Testing
5:46 Outro

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