Scallion Tteokbokki Recipe

Table of Contents

Today, I've prepared a recipe for scallion tteokbokki made with scallion oil. It's easy to make because it consists of simple ingredients, so anyone can make it. You can prepare other ingredients while making the oil, so it's not complicated and quick. It's not something you'd find in a bun restaurant, but surprisingly, it tastes like something you'd find in a good bun restaurant!
Let's get started with the restaurant-flavored scallion oil tteokbokki recipe.

Recipe information

Prep time5 minutes

Cooking time15 minutes

Total time spent: 20 minutes

Key materials: Tteokbokki rice cake, green onion, fish cake

Difficulty level The The ☆ ☆ ☆ ☆ ☆ ☆

Preparation materials

2 T fine red pepper flakes
2 T sugar
1.5 T gochujang
1 T dark soy sauce (or brewed soy sauce)
0.5 t beef flavored dashi
400 g rice cakes for tteokbokki
3-5 fish cakes (to taste)
2 T cooking oil
1 green onion
600 grams of water

Tools to use

A skillet or deep pan
Measuring spoons

* All ingredients were measured using measuring spoons (1T=15cc, 1t=5cc).

How to create

First, rinse the rice cakes under running water, then soak them in water.

Chop the scallions. Cut the fish cakes into bite-sized pieces and set aside.

Add 2 T of cooking oil and the scallions to a pan over low heat.
💡The leeks should be placed in a cold pan with the oil to release their flavor and prevent burning.

Adding sugar and soy sauce to make marinade

Adding gochujang and dashi to make marinade

Make the marinade ahead of time by combining 2 T sugar, 2 T fine red pepper flakes, 1.5 T gochujang, 1 T soy sauce, 0.5 T dashi, and 100 g water in a bowl.
💡Be sure to use fine chili powder.

When the scallions are slightly transparent and fragrant, add 500 g water and rice cakes and bring to a boil over high heat.

When the water starts to boil, stir in the marinade and fish cakes and bring to a boil.

Once it reduces to your desired consistency, remove from heat and plate to finish.

Caveats & tips

Note that green onions become bitter as they darken in color.
The final simmering step is on medium heat to prevent the bottom from sticking.
Prepare and serve your favorite toppings ahead of time, including hard-boiled eggs, tempura, ramen noodles, dumplings, and more.
💡 I tried it with leftover pulled pork and it went so well.

Product information used

Fish cakes 👉 See products
Fine red pepper flakes 👉 See products
Gochujang 👉 See products
Dark soy sauce 👉 See products
Done again 👉 See products

"This post is part of my work with Coupang Partners, for which I receive a small commission."

Closing thoughts

This recipe for green onion tteokbokki is simple in ingredients and process, but it has a deep, savory flavor thanks to the green onion oil. It's easy to recreate the familiar taste of a restaurant at home. It's a great side dish for rice, a snack, or an appetizer for drinks.