Dangmyeon noodles and tteokbokki come together for this delicious meal that’s ready in no more than 15 minutes!
Dangmyeon noodles + tteokbokki = dangmyeon bokki (당면 볶이)
Tteokbokki with no gochujang?
Yes! Unlike the other tteokbokki recipes on my page, this one uses NO gochujang. This is actually a popular trend in Korea, so I knew I needed to try it. I was worried about the tteokbokki being flavorless, but I was wrong! All of the ingredients came together really liked it. So, give it a try and let me know what you think.
Noodles
Dangmyeon (당면) noodles, or potato starch noodles, were used for this recipe. I love the texture of these noodles! It’s soft, chewy and light. I highly recommend it, but it is difficult to find outside of a Korean market. Otherwise, try using glass noodles or vermicelli noodles which are very similar.
Tteokbokki, or rice cakes
Tteokbokki are stir fried rice cakes with a cylinder-shaped form. It can be sold fresh, refrigerated or frozen. As always, fresh is best but refrigerated is the next best option. I recommend frozen last because the rice cakes often crack and the texture is not as soft.
How to store leftovers
I recommend storing leftovers in the fridge for no more than 3 to 4 days. Reheat the leftovers on the stove by adding a splash of broth on low heat and covering until soft.
More easy Korean recipes
- bibimguksu (cold spicy noodles)
- kimchi fried rice
- gyeran mari (steamed egg)
- kimchi pancake
Glass Noodle Tteokbokki
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
Dangmyeon noodles and tteokbokki come together for this delicious meal that’s ready in no more than 15 minutes!
Ingredients
- 1.5 cups water
- 2 tsp beef dashida (sub broth of your choice)
- 1 tbsp fine gochugaru (Korean red pepper flakes)
- 1 tbsp oligo syrup
- ½ tsp sugar
- ¼ tsp salt
- 2 cups rice cakes (300g)
- chopped scallions (20g)
- fish cakes (45g)
- dangmyeon, or Korean sweet potato noodles (50g dry weight)
Instructions
- Cook the noodles until soft, drain and set aside for later.
- In a large pan, add the water and beef dashida (Korean instant beef stock). Alternatively, use broth of your choice. Bring to a boil and add the gochugaru, oligo syrup, sugar and salt. Taste it and adjust seasonings as desired.
- Add the rice cakes to the pan and bring to a boil. Let it cook on high for several minutes until the broth begins to thicken. Next, add the scallions and fish cakes and continue to cook until the sauce reaches your desired thickness. Add more water if too much sauce has evaporated.
- Lastly, add the noodles and stir until combined. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: Korean food
