Corn Burst! Sweet & Spicy Soupy Tteokbokki Recipe
Making Soupy Tteokbokki with Chewy Corn Kernels and Fun Rice Balls
Enhance your tteokbokki with the delightful chewy texture of steamed sweet corn kernels! These corn kernels add an extra layer of deliciousness and a fun pop to the classic spicy and sweet soupy tteokbokki. It’s a personal favorite, but many find the corn adds a unique charm. Enjoy this satisfying and flavorful meal that’s perfect for families, especially when paired with rice!
Tteokbokki Ingredients- 3 cups Guk Tteok (rice cake for soup, approx. 300g)
- 5 sheets Fish Cakes (square type)
- 1 cup Steamed Sweet Corn Kernels (frozen or canned)
- 1/2 medium Onion
- 1/2 stalk Green Onion (leafy part)
- 4 cups Kelp and Anchovy Broth (approx. 800ml)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 2 Tbsp Sugar
- Pinch of Black Pepper
Cooking Instructions
Step 1
To achieve a tender texture, soak 3 cups of Guk Tteok (rice cakes for soup) in water for about 10 minutes. This helps them soften, ensuring they cook evenly and quickly. If the rice cakes are very hard, they might need a longer soaking time.
Step 2
Cut 5 sheets of square fish cakes into bite-sized pieces, similar in size to the rice cakes. For a cleaner taste, you can briefly rinse the fish cakes under hot water before cutting to remove excess oil.
Step 3
Slice 1/2 medium onion into thick strips or dice it. Cut 1/2 stalk of green onion diagonally into large pieces. Keeping the vegetables in larger pieces adds a pleasant chewiness to the dish.
Step 4
Now, let’s prepare the tteokbokki sauce. Pour 4 cups of kelp and anchovy broth into a pot. If you don’t have broth, water can be used, but broth will provide a richer, deeper flavor.
Step 5
Add 2 Tbsp Gochugaru, 2 Tbsp Gochujang, 2 Tbsp Soy Sauce, and 2 Tbsp Sugar to the broth. Whisk thoroughly with a whisk or spoon until well combined, ensuring no lumps remain. You can substitute sugar with corn syrup if preferred.
Step 6
Add 1 cup of steamed sweet corn kernels to the sauce mixture. These kernels will add a delightful sweetness and a fun popping texture. If using frozen corn, make sure to thaw it first.
Step 7
Drain the soaked rice cakes and add them to the pot. Rinsing the rice cakes before adding them can prevent them from sticking together.
Step 8
Place the pot over medium heat. Stir continuously to prevent the rice cakes from sticking to the bottom of the pot as the sauce begins to thicken and the rice cakes soften.
Step 9
Once the rice cakes are tender and the sauce has thickened slightly, add the prepared fish cakes and sliced onions. Continue to stir and cook for another 3-5 minutes, or until the fish cakes are tender.
Step 10
When the fish cakes are tender and all ingredients are well combined, add the chopped green onions and a pinch of black pepper for an aromatic finish. Simmer for another moment to let the flavors meld.
Step 11
Your delicious soupy tteokbokki, featuring the wonderfully chewy and popping texture of sweet corn, is now ready! The harmony between the rice cakes, fish cakes, and corn is truly delightful.
Step 12
Let’s make some tasty rice balls to accompany the tteokbokki. Tear 2 sheets of seasoned seaweed (Gim) into bite-sized pieces and place them in a serving bowl. You can also use crushed seaweed flakes.
Step 13
Add 1 Tbsp of toasted sesame seeds. These seeds add a nutty aroma and flavor that complements the tteokbokki beautifully. They can be sprinkled on top or served alongside.
Step 14
In a separate bowl, combine 1 bowl of warm rice with 1/2 Tbsp of sesame oil. You can use perilla oil instead of sesame oil for a different flavor profile.
Step 15
Mix the rice and sesame oil thoroughly with a spoon. Lightly dampen your hands with water and shape the rice into small, bite-sized balls. For an extra burst of texture, you can even mix some corn kernels into the rice before forming the balls!
