@yooinoz: That fried rice at the end with the leftover tteokbokki sauce was the highlight of our rainy weekend. 🔥 We were a bit hungry after having a late lunch, so I made tteokbokki for our late-night supper. I tried a smaller portion of Ryu Soo Young’s tteokbokki recipe but skipped the minced garlic and added some sausage, cabbage, onion, and mozzarella since I had them in the fridge. we saved some tteokbokki for my husband’s lunch the next day and made fried rice with seaweed and a drizzle of sesame oil using the leftover sauce. It’s really not a joke when Koreans say we have rice for dessert. 👩🏻‍🍳 Ryu Soo Young’s Tteokbokki Recipe Ingredients •300g Korean rice cakes (tteok) •2 fish cakes, sliced •1 green onion •2 tbsp Korean chili flakes (gochugaru) •2 tbsp sugar •1 tbsp gochujang (Korean chili paste) •1 tbsp oyster sauce •1 tbsp soy sauce •1 tbsp cooking oil •black pepper •1/3 tbsp minced garlic •360ml water •Optional: any kind of sausage, 1/2 onion, a handful of cabbage, mozzarella cheese How to make • Add all ingredients except cheese into a pan and bring to a boil. • Stir occasionally until the sauce thickens and the rice cakes are soft. • Add mozzarella on top and let it melt. • (Optional but highly recommended) Mix leftover sauce with a bowl of cold rice, seaweed flakes, and sesame oil. #koreanfood #tteokbokki #spicyricecake #comfortfood #lazy

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Sunday 16 November 2025 06:37:24 GMT