I saw a lot of non-Korean cooking videos trying tteokbokki. This video is for you to use up the leftover ingredients after making tteokbokki. Did you know? There are actually two kinds of tteok for Korean tteokbokki, made of rice or flour. In Korea, it’s a thing to ask “Are you team ssal-tteok (rice), or mil-tteok (flour)?” It’s just as big as the Hawaiian pizza debate. I much prefer mil-tteok, which is short for “tteok made with flour(mil-garu)”.

Buldak tteokkochi
2~3 handfuls flour tteok, cooking oil, 1 tsp minced garlic
1/2 tbsp sugar, 3 tbsp ketchup, 1 tbsp Fire Chicken sauce, some sesame seeds

1. Generously oil a wok and preheat.
You want to use a wok to fry your tteok to cook evenly and crispy using less oil.
2. Add the tteok and stir as you fry until crispy.
Keep stirring so that the tteok doesn’t stick to the pan.
If it feels soft when pressed with a spatula, it’s cooked.
3. Add and stir-fry minced garlic and sugar.
4. Mix in ketchup and Fire Chicken sauce.
I used to use gochujang, but I much prefer using the Fire Chicken sauce now.
5. Finish off with sesame seeds.

Glass noodle tteokbokki
Half a handful of tteok, 50g glass noodle (soaked for more than 1 hour in cold water), 1 sheet eomuk (fish cake)
As much cabbage, green onion and perilla leaves as desired
400ml water, 1/2 tbsp Dasida (Korean dashi powder), 2 tbsp soy sauce, 1 tbsp sugar, 1~2 tsp gochugaru (red pepper powder), 1tsp minced garlic, some pepper

1. Soak and soften glass noodle in cold water for over 1 hour.
2. Cut fish cake sheet, green onion and perilla leaves.
3. In a pot, add water, Dasida, soy sauce, sugar, gochugaru in order.
4. Add tteok and fish cake.
5. When it comes to a boil, add cabbage, green onion,
6. And soaked glass noodle. Keep boiling.
7. Lastly, add the perilla leaves in the last couple of minutes kn the hob. Finish off with sesame seeds.


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