Soy sauce tteokbokki (간장떡볶이) is a non-spicy and slightly crunchy alternative to the classic recipe.
1 serving cylindrical tteokbokki
1 teaspoon rice malt syrup (or honey)
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
1 teaspoon finely chopped spring onion (only the green part)
1 handful sesame seeds
Prepare the sauce by mixing the soy sauce, syrup, mirin and toasted sesame oil in a bowl. Keep aside.
Boil water in a saucepan and cook the tteokbokki following the instructions on the package. If the dumplings stick together during cooking, add a drop of vegetable oil.
Heat the vegetable oil in a pan and pour the drained tteokbookki into it. Sauté for a few minutes to form a crunchy outer crust.
Pour in the sauce and caramelise.
Pour the tteokbokki into a bowl and garnish with spring onion and sesame seeds.