(tteok--korean rice cakes)
I love tteokbokki but prefer the less spicy ones.
This is one of the most delicious ttoekbokki I have ever tasted,
because it is not spicy at all...haha.
You can prepare the ingredients below.
No.1 - heat it (use frying pan / wok).
Lightly fry No.2 and 3 for 2 minutes.
Add No. 4 and fry for 2 minutes.
Add No.5 and fry for 2 minutes.
Add No.6 and stir-fry for 1 minute.
Add No.7 and keep stirring.
Wait until the sauce starts to boil and becomes thick.
If the tteokbokki is not cooked yet, add more water.
Keep stirring and wait until it starts to boil again.
Repeat this action until the tteokbokki is fully cooked.
The sauce will soon be very thick.
Now, it is ready to be served!!!
***If we talk about its texture, you would get almost similar texture
as if you were eating Kuih Biji Nangka
(a Malaysian/Kelantanese traditional kuih/dessert)
You can get Kuih Biji Nangka (Butir Nako) recipe from
How do you know whether your tteokbokki is cooked or under-cooked?
-->bite one piece of tteokbokki. If it is all chewy, gooey and fully soaked, it is cooked.
If your tteokbokki is hard, tough to chew and dry inside, it is definitely not cooked.
But, some people love to eat under-cooked tteokbokki. So it depends on your taste buds.
My "Stir-Fried Rice Cakes in Soy Sauce" was inspired by Maangchi
She is my favourite Korean YouTube cook.
You can follow her recipe and original instructions to get the best non-spicy tteokbokki.