Oil Tteokbokki: John Kerry’s Choice of Korea’s Crispy Street Food Delicacy

1. Introduction

Oil Tteokbokki refers to a type of Tteokbokki that is stir-fried in oil. While the name ‘Tteokbokki’ suggests that the rice cakes are stir-fried, the dish is commonly perceived as a type of stew or braise, cooked with broth rather than actually fried. However, Oil Tteokbokki is truly stir-fried in oil. It’s made simply with gochujang (Korean chili paste), soy sauce, and oil, which means it can easily burn if not cooked carefully. The flavor is a perfect combination of crispy and chewy textures. Oil Tteokbokki can be enjoyed at Tongin Market in Seoul.

2. History

The story of Oil Tteokbokki, a beloved staple in Korean street food culture, begins in the bustling markets of Seoul. Unlike its more famous cousin drenched in a spicy-sweet sauce, Oil Tteokbokki distinguishes itself by its lack of soupiness and its actual stir-frying process. The origins of this sizzling delight trace back to the early 1970s, where it first tantalized taste buds in the neighborhoods of Tongin-dong.

Initially, Oil Tteokbokki was a simpler fare with less seasoning—a testament to the traditional Korean culinary principle of simplicity. It featured a unique preparation method where the rice cakes, thinner than the typical AA battery size, were stir-fried to a perfect crisp, creating a nutty flavor profile that was both subtle and satisfying. This method contrasted with later versions, which became richer in seasonings and adapted to the evolving Korean palate desiring bolder flavors.

As the years progressed, Tongin Market became synonymous with the dish, often cited as the birthplace of the original Oil Tteokbokki. However, the Tongin Market version saw a gradual increase in the amount of seasoning used, catering to modern preferences for richer and more robust tastes. The historical significance of Oil Tteokbokki lies not just in its taste but also in its evolution as a reflection of Korea’s gastronomic trends.

In a nod to its international appeal, Oil Tteokbokki even captured the attention of U.S. Secretary of State John Kerry during his visit in 2014, marking its status as a dish that transcends borders and palates.

3. How to make Oil Tteokbokki

Ingredients:

• 400g of Tteokbokki tteok (Korean rice cakes)
• 2 tablespoons of vegetable oil (or chili oil for extra spice)
• 1 tablespoon of soy sauce
• 1 tablespoon of gochugaru (Korean chili powder)
• 1 tablespoon of gochujang (Korean chili paste; optional for extra heat)
• 1 tablespoon of sugar (adjust to taste)
• 1 tablespoon of minced garlic
• 1 teaspoon of sesame oil
• Green onions and sesame seeds for garnish

Instructions:

1. Prepare the Rice Cakes:
   • If you’re using frozen rice cakes, thaw them to room temperature.
   • Soak the rice cakes in warm water for about 10 minutes if they are too hard.
2. Make the Sauce (optional):
   • In a small bowl, mix the soy sauce, gochugaru, gochujang, sugar, and minced garlic. Adjust the ingredients to your taste preference. You can also add a bit of water if you prefer a thinner consistency.
3. Stir-Fry the Rice Cakes:
   • Heat the vegetable oil in a large pan over medium heat.
   • Drain the rice cakes and add them to the pan. Stir-fry them until they are lightly golden and crispy on the outside.
4. Add the Sauce:
   • Pour the prepared sauce over the rice cakes (or if you prefer a simpler version, just soy sauce and a sprinkle of sugar can suffice).
   • Continue to stir-fry everything together, ensuring that the rice cakes are evenly coated with the sauce and that the sauce does not burn.
5. Garnish and Serve:
   • Once the rice cakes are crispy and well-coated with the sauce, drizzle sesame oil over the top for added flavor.
   • Transfer the Oil Tteokbokki to a serving plate and garnish with chopped green onions and a sprinkle of sesame seeds.

4. Stories related to Oil Tteokbokki

• Oil Tteokbokki is a simple dish that is perfect for a special treat. It’s a great alternative for those who are tired of regular Tteokbokki.
• The soy sauce version is not spicy, making it suitable for those who cannot eat spicy food, including children.
• If you add sliced Cheongyang chili peppers or use a capsaicin-infused sauce, you can enjoy a fiery hot flavor.
• The dish is stir-fried in oil in a manner similar to frying, and aside from the rice cakes and seasoning, no other ingredients are typically added. Therefore, compared to the broth-based Tteokbokki which includes vegetables and various other ingredients, Oil Tteokbokki has a higher calorie content by mass. It’s not the best choice for those on a diet.