Jumo's Special Secret Tteokbokki Recipe
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This recipe features tteokbokki (떡볶이) with enhanced flavor from stir-fried green onions and beef. It's part of a bountiful set meal that also includes crispy squid and scallion pancake, and slightly bitter bellflower root salad.
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A luxurious tteokbokki (떡볶이) that enhances flavor by stir-frying green onions and beef, and achieves a deep taste with dried pollock broth.
📝 Editor's Notes
Yunjudang Signature Tteokbokki is a luxurious dish that gets its umami from stir-fried green onions and beef, and a deep flavor from dried pollock broth.
It can be completed in about 20 minutes and is considered an intermediate difficulty recipe.
The spiciness of gochujang (고추장) and Cheongyang chili powder (청양고춧가루), combined with the subtle sweetness of jocheong (조청), creates an even deeper and richer taste.
It's a perfect menu for family dinners on a chilly evening or for entertaining guests on a special occasion.
The harmony of deep flavors and special ingredients will add to your culinary delight.
🛒 Ingredient Tips
Choose cylindrical rice cakes (garae-tteok) with a high rice content for a chewier and more delicious texture.
Rice cakes absorb seasoning slower than wheat flour rice cakes, so it's important to simmer them thoroughly in the sauce.
For beef, use a cut that isn't too fatty, such as brisket or thinly sliced beef for bulgogi, to further enhance the tteokbokki's flavor.
For fresh green onions, use the white stalk sections rather than the green leaves to add sweetness and fragrance.
Using a variety of fish cakes will contribute to a richer flavor and texture.
🔄 Substitution Guide
If dried pollock broth ingredients are hard to find or you're short on time, you can substitute with commercial broth tablets or kombu (다시마) packets.
While it may lack some depth, it will still add umami conveniently.
If you don't have beef or are vegetarian, stir-fry a generous amount of shiitake mushrooms or other mushrooms instead to enjoy a chewy texture and umami comparable to meat.
You can use regular sugar instead of unrefined sugar, but the subtle, deep sweetness of unrefined sugar might differ slightly.
Corn syrup can be used instead of jocheong (조청), but jocheong (조청) pairs better with cylindrical rice cakes (garae-tteok) and enhances the savory flavor.
🥘 Ingredients
👨🍳 Cooking Points
There are three key points to this tteokbokki (떡볶이).
First, it's crucial to properly make the dried pollock broth.
Add dried pollock heads, 6 Japanese anchovies (bandaengi), dried shiitake mushrooms, and kombu (다시마), then simmer for 20-30 minutes to develop a deep flavor.
This broth forms the foundation of the taste.
Second is the process of stir-frying green onions and beef to create aroma.
Heat oil in a pan, then stir-fry the green onions and beef until fragrant to bring out their savory notes.
Don't forget to add minced garlic and a splash of soy sauce to infuse more aroma.
Third is stir-frying the gochujang (고추장) beforehand.
Commercial gochujang can sometimes have an alcoholic or floury taste, but stir-frying it lightly in oil will remove these off-notes and enhance its savory and sweet flavors.
By remembering these three points, you can make delicious tteokbokki without fail.
👨🍳 Directions
Add dried pollock heads, 6 Japanese anchovies (bandaengi), 4 dried shiitake mushroom slices, and 1 sheet of root kombu (뿌리다시마) to a pot. Boil for about 20-30 minutes to make a broth, then strain. (You can substitute with ready-made broth tablets or cubes.)
Cut the cylindrical rice cakes (garae-tteok) in half and prepare them into bite-sized pieces. (Wheat flour rice cakes are best when cooked quickly until soft, while cylindrical rice cakes taste good even when seasoned slowly.)
Prepare the boiled eggs, an essential addition to tteokbokki (떡볶이).
Heat oil in a pan, then add green onions and beef and stir-fry.
Add 1 tbsp of minced garlic and a splash of soy sauce to enhance the aroma.
Add 2 tbsp of gochujang (고추장) and stir-fry to cook off the alcohol and flour taste, bringing out a sweet and savory flavor. (Stir-frying commercial gochujang is highly recommended.)
Add 2 tbsp of unrefined sugar and stir-fry together.
Pour in 2 ladles of the prepared broth.
Add 2 tbsp of Cheongyang chili powder (청양고춧가루) and mix well.
Add 2 tbsp of jocheong (조청) instead of corn syrup. (Jocheong pairs well with cylindrical rice cakes and helps create a savory flavor.)
Add a generous amount of fish cakes, boiled eggs, and cylindrical rice cakes (garae-tteok). Simmer thoroughly until the flavors are absorbed.
Sprinkle a pinch of black pepper to your liking for extra spiciness.
Simmer until a deep flavor develops, then it's ready.
Finally, garnish with sesame seeds to finish.
💡 Tips
If you don't have broth ingredients, you can use ready-made broth tablets or cubes.
Stir-frying commercial gochujang (고추장) in advance helps cook off the alcohol and flour taste, enhancing its sweet and savory flavor.
Jocheong (조청) pairs better with cylindrical rice cakes (garae-tteok) than corn syrup, bringing out a richer, savory taste.
If the sauce reduces too much, add more broth to adjust.
📦 Storage & Reuse
Store leftover tteokbokki (떡볶이) in an airtight container in the refrigerator for 2-3 days.
For longer storage, you can freeze it, but the rice cakes may become hard and the fish cakes' texture might change, so it's best to consume it as soon as possible.
When freezing, portion it out for convenience.
To reheat, gently simmer with a little added broth until it reduces, and you'll enjoy the original taste.
You can also make excellent fried rice with leftover tteokbokki (떡볶이) by adding rice, shredded gim (김, dried seaweed), and sesame oil.
🥢 Who This Is For
This Yunjudang Signature Tteokbokki is excellent as a special family meal or a main dish when hosting guests.
Its deep flavor also makes it a superb accompaniment to drinks, and its sweet and spicy taste is sure to be loved by all ages.
Recommended side dishes include refreshing soybean sprout soup, crunchy pickled radish, or crispy gim-mari (김말이, fried seaweed rolls).
These will help balance the spiciness of the tteokbokki (떡볶이) and create a richer dining experience.
🔥 Nutrition Info
This tteokbokki (떡볶이), made with high-quality ingredients, is also rich in nutrients.
For a single serving, the estimated calories are about 600-700 kcal, with approximately 30-40g of protein, 20-30g of fat, and 80-100g of carbohydrates.
Beef provides quality protein and iron, while green onions and garlic add vitamins and antioxidants.
The dried pollock broth is rich in collagen and amino acids, making it a great choice not just for taste but also for nutrition.
However, as it contains sugar and jocheong (조청), be mindful of sugar intake.
Adding more vegetables can help create a more balanced meal.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Jumo's Special Secret Tteokbokki Recipe?
- Main ingredients include Garae-tteok (가래떡), Eomuk (어묵), Green onion, Beef, Boiled eggs. The key to this recipe starts with good ingredients. For garae-tteok (가래떡), using freshly made rice cakes from a mill is even better for that chewy texture. If using frozen garae-tteok (가래떡), thaw them beforehand until soft. For eomuk (어묵), it's better to use thick and chewy fish cakes rather than thin or easily crumbled ones, as they blend well with the sauce and are more enjoyable to eat. Beef is an important ingredient that adds umami to tteokbokki (떡볶이), so prepare thinly sliced cuts like blade steak or bulgogi-style beef that are not too fatty. Fresh beef should be bright red, glossy, and firm. For broth ingredients—dried pollock heads (황태머리), bandaengi (밴댕이), dried shiitake mushrooms, and kelp—choose those that are well-dried without any fishy smell. Especially for dried pollock, opt for thick, yellowish flesh.
- Q. What are the key tips for making Jumo's Special Secret Tteokbokki Recipe?
- Here are three important cooking points that determine the taste of this tteokbokki (떡볶이). First, making the dried pollock broth: It's crucial to simmer dried pollock, bandaengi (밴댕이), dried shiitake mushrooms, and kelp for 20-30 minutes to extract a deep flavor. Be careful not to over-simmer as it can result in a bitter taste. Second, stir-frying gochujang (고추장) after sautéing green onions and beef: Heat oil in a pan, add green onions, beef, minced garlic, and soy sauce, stir-fry until fragrant, then add 2 tbsp gochujang (고추장) and stir-fry over low heat for 1-2 minutes. This process removes the raw taste of gochujang (고추장) and maximizes its sweetness and savory richness. Third, using jocheong (조청) is key: Adding 2 tbsp jocheong (조청) instead of corn syrup pairs better with garae-tteok (가래떡) and adds a richer, savory flavor, so please make sure to follow this step. Finally, it's important to add all ingredients and simmer thoroughly over medium-low heat until the seasoning is well absorbed. Simmering for at least 10 minutes ensures the flavors penetrate the rice cakes and fish cakes deeply.
- Q. How should I store leftover Jumo's Special Secret Tteokbokki Recipe?
- The finished tteokbokki (떡볶이) can be stored in an airtight container in the refrigerator for 2-3 days. When reheating, warm it in the microwave or transfer to a pot and simmer over low heat with a little extra broth to enjoy the original taste. Leftover tteokbokki (떡볶이) sauce can be used to make an excellent fried rice by adding rice, crumbled seaweed, and sesame oil. If you have leftover garae-tteok (가래떡), slice thinly and freeze, then use for tteokguk (떡국) or tteok-kkochi (떡꼬치) after thawing. Dongnae Pajeon (동래파전) is best eaten immediately, but if there are leftovers, you can regain some crispiness by lightly frying it in a pan with a little oil over low heat after refrigerating.
- Q. How many calories are in Jumo's Special Secret Tteokbokki Recipe?
- Since this recipe consists of a Tteokbokki (떡볶이), Dongnae Pajeon (동래파전), and Doraji Namul (도라지나물) set meal, an exact calorie calculation per serving is difficult. However, based on the Tteokbokki (떡볶이) alone (estimated per serving), it is expected to be around 500-600 kcal. You can get approximately 70-80g of carbohydrates from garae-tteok (가래떡), 20-25g of protein from beef and eomuk (어묵), and 15-20g of fat from gochujang (고추장), jocheong (조청), and oil. Specifically, beef provides high-quality protein and iron, while green onions and chili powder offer vitamin C and capsaicin, aiding in immune boosting and vitality. Jocheong (조청) is an unrefined sweetener rich in minerals, which can be slightly more beneficial for blood sugar control than sugar. Doraji Namul (도라지나물) is rich in dietary fiber and saponins, which are good for bronchial health.
- Q. Can I substitute ingredients in Jumo's Special Secret Tteokbokki Recipe?
- If it's difficult to find broth ingredients like dried pollock heads (황태머리) and bandaengi (밴댕이), you can substitute with commercial broth tablets/coins or kelp broth packs. However, the deep umami flavor might be less pronounced than with homemade dried pollock broth. If you don't have beef or prefer a vegetarian option, you can finely chop and stir-fry shiitake or king oyster mushrooms instead to add flavor with their aroma and texture. In this case, adding boiled quail eggs or tofu is a good way to supplement protein. While it's acceptable to use white sugar and corn syrup instead of unrefined sugar (원당) and jocheong (조청), please note that the unique savory taste of jocheong (조청) and the subtle sweetness of unrefined sugar (원당) might be slightly less prominent.
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