Oil Tteokbokki, a literal translation from the korean name 기름 떡볶이 is also known as “Pan-Fried Tteokbokki” and unlike the tteokbokki you’ve probably seen a lot in K-dramas, this tteokbokki isn’t drenched in the red sauce. This tteokbokki is instead, drenched in sesame oil—hence the name—and it’s much better than the usual tteokbokki in my opinion.

Oh well, that’s a lot of tteokbokki in just one paragraph, but this whole post is going to be dedicated to it, so bear with me!

In Korea, tteokbokki in red sauce is what you’ll normally see, especially in the street food vendor

I never thought there’s another way to eat tteokbokki other than the red sauce, but then I saw my friend made this tteokbokki dish I’ve never seen before and then she sent me the link to the recipe she followed which is here, and I almost gave up making it because there were just too many ingredients I didn’t have. I mean, normal household outside of South Korea probably don’t have 2 different kind of red pepper powder or aged soy sauce. I mean, what the hell is aged soy sauce anyway?

But I decided to just play around with what I have in the kitchen and kind of reinvented the recipe based on that YouTube video. And boy, I’m glad I did because this tteokbokki is BOMB!

All ingredients in 1 bowl

Ingredients

  • 1 portion of tteokbokki (I normally eat 8 to 12 pcs, adjust accordingly)
  • Some white and green onion to your taste (I always buy a packed green and white onion from supermarket because I’m too lazy to use knife when making this)
  • 1 tbs white sugar
  • 1 tbs soy sauce
  • 1 tbs sesame oil
  • 1 tsp or more red pepper (fine or coarse, whichever you have in your kitchen, adjust the spiciness to your level)

The tteokbokki will slowly absorb everything and turned brown, and all the liquid will dried up

How to cook

  1. Heat your pan with low heat (I’m using induction stove with 5 level, I heat mine on level 2)
  2. Mix all the ingredients while waiting for the pan to be warm.
    Tips : Don’t forget to wash the frozen tteokbokki if you’re using frozen tteokbokki and make sure they don’t stick to one another. Also, don’t mix the ingredients with hands, it will be hard to wash oil from your hands.
  3. Now that the pan has become warm, pour everything into the pan and if your pan sizzle, that means your pan is too hot.
  4. Keep your eye to the tteokbokki and it should slowly turn brown like the picture and the tteokbokki should become soft.
  5. When everything has turned brown, adjust the heat to be slightly hotter, and it will sizzle a little.
  6. When there’s only oil left in the pan and the tteokbokki has become soft, that’s when you know it’s ready. The whole process shouldn’t take more than 15 minutes.
  7. Enjoy with beer or whatever drink you like, it’s a good evening snack.


Isn’t it the easiest homemade food ever? Let me know if you’ve made it successfully or if you need any help. I made this once a week, or whenever I don’t have time to cook a proper meal after work. At first it took me 15 to 20 minutes to make everything, but nowadays, not even 15 minutes as I’m getting used to it.

Anyway, have a great day, and hope you enjoy this tteokbokki recipe!

xoxo_anastasia