Every time I make tteokbokki, the sauce either turns out too watery or too sweet. What am I missing?

I’ve been trying to make tteokbokki at home, but I keep running into the same problem: the sauce either ends up too watery or way too sweet. I’ve experimented with adjusting the gochujang, sugar, and even adding a bit of soy sauce, but it never quite hits that balance you get from street vendors or restaurants.

Sometimes it thickens too much, sometimes it barely thickens at all, and the sweetness is unpredictable. I’m wondering if it’s the ratio of ingredients, cooking time, or something else entirely.

How do y’all make your tteokbokki sauce ?

submitted by /u/Grouchy_Security5725
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