3-4 people
20 minutes
Preparing
20 minutes
Cooking time
1 hour
Proofing or resting
Ingredient
- 160g Hoa Ngoc Lan No. 11 Wheat Flour
- 80g Cornstarch
- 150g Warm Water (70°C)
- 3g Salt
- 20g Cooking Oil
Tool
- Mixing bowl
- Kitchen scale
- Mixing spoon
- Plastic wrap
- Chopping board and knife
- Cooking pot
- Deep frying pan or saucepan
- Slotted spoon or strainer
- Step 1: Prepare the DoughCombine the HNL No. 11 wheat flour, cornstarch, and salt in a mixing bowl. Add the cooking oil, then gradually pour in the warm water at 70°C while mixing. Continue mixing until a smooth, uniform dough forms.
- Step 2: Rest the DoughCover the dough tightly with plastic wrap and let it rest for 1 hour. Alternatively, refrigerate it overnight if preparing in advance.
- Step 3: Shape the Rice CakesRoll the dough into long, cylindrical strips, then cut them into pieces approximately 5 cm long.
- Step 4: Boil the Rice CakesBring a pot of water to a boil. Add the rice cakes and cook for 3–5 minutes, or until they float to the surface. Remove and drain. For a chewier texture, briefly transfer them to ice water.
- Step 5: Prepare the SauceMix the oyster sauce, chili sauce, ketchup, sugar, Korean chili powder, and bone broth in the quantities listed above.
- Step 6: Cook the ToppingsPour the prepared sauce into a pan or saucepan and bring it to a gentle simmer. Add the onion, quail eggs, sausages, and fish, beef, or chicken balls. Simmer until the ingredients absorb the sauce.
- Step 7: Finish the TteokbokkiAdd the boiled rice cakes and chopped napa cabbage to the pan. Stir well and cook for another 3 minutes, until the sauce coats the ingredients evenly and the vegetables are cooked. Remove from the heat and serve hot.
