Healthier Chewy Vermicelli "Tteokbokki"
Love tteokbokki but not the carbs? Here's a low-carb, healthier chewy vermicelli "tteokbokki" that'll satisfy your craving!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack Rothy Wide Vermicelli Noodle
- ¼ cup water
- ¼ cup gochujang ((Korean red chili paste))
- 1 Tablespoon gochugaru (coarse) ((or Korean red chili flakes))
- 1 Tablespoon granulated sugar
- ¾ Tablespoon soy sauce
- ¾ teaspoon Kosher salt ((or to taste))
- 7 ounce Korean fish cake (, cut into bite size pieces (about 2 sheets))
- 1 Tablespoon cornstarch ((for slurry*))
- 2 large egg ((optional for hard-boiling))
- Shredded mozzarella cheese ((optional as toppings))
- Green onion ((optional for garnish))
Instructions
- 1
For the eggs:
- 2
Gently place the 2 eggs into a small sauce pan and fill it will enough water to cover the eggs. Bring the water to a boil and start the timer for 12 minutes. Once the time is up, drain the eggs and run them under cold water. When the eggs are cool enough to handle, peel and set aside until needed.
- 3
For the Rothy Vermicelli and tteokbokki sauce:
- 4
Bring a pot of water to a boil and boil the Rothy vermicelli noodles for about 7-8 minutes. Once cooked, drain the noodles and rinse them under some cool water. Set aside until needed.
- 5
In another saucepan, combine the the water, gochujang, gochugaru, soy sauce, sugar, and salt and bring it up to a boil then down to a simmer. Add the precooked Rothy vermicelli and fishcakes and let them simmer in the sauce for about 2-3 minutes.
- 6
Now, if you prefer a thicker tteokbokki like we do, make a slurry with the cornstarch by combining it with 1 Tablespoon of cold water. Stir up the cornstarch slurry and drizzle it into the vermicelli tteokbokki. Let the mixture simmer for just a few seconds then remove it from the heat.If you prefer the thin, sauce-y tteokbokki, just leave out the cornstarch slurry.
- 7
Top the Rothy vermicelli "tteokbokki" with some shredded mozzarella cheese, sliced green onion, and a hard boil egg. Enjoy while it's hot!