Delicious Soupy Tteokbokki: The Golden Recipe
Easy & Delicious Soupy Tteokbokki Recipe at Home: Featuring Abundant Ingredients and a Flavorful Sauce Secret
Introducing a hearty and delicious soupy tteokbokki recipe that everyone in the family will love. On days when you crave Korean street food, this addictive dish, with its savory broth, chewy rice cakes, and various toppings, will have you reaching for another spoonful! Make delicious soupy tteokbokki at home with this simple recipe.
Main Ingredients
- 300g Tteokbokki rice cakes (soaked in water)
- 3 sheets of square fish cakes (cut into bite-sized pieces)
- 1 stalk of green onion (cut lengthwise)
- 6 quail eggs (hard-boiled)
- 6 Vienna sausages (scored)
- 700ml anchovy-kelp broth
Tteokbokki Seasoning
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, fine)
- 2 Tbsp Soy Sauce
- 0.5 Tbsp Sugar
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- Pinch of black pepper
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, fine)
- 2 Tbsp Soy Sauce
- 0.5 Tbsp Sugar
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- Pinch of black pepper
Cooking Instructions
Step 1
First, cut the square fish cakes into bite-sized pieces. Briefly soak the cut fish cakes in hot water; this helps remove excess oil and makes them softer, allowing them to absorb the sauce better. Drain them afterward.
Step 2
Make shallow scores on the Vienna sausages. Scoring them helps prevent them from bursting while cooking and makes them look more appealing. Briefly blanch the sausages in hot water to remove any grease.
Step 3
Gently rinse the tteokbokki rice cakes under cold water to remove any excess starch or impurities. If the rice cakes are stuck together, carefully separate them.
Step 4
Cut the green onion into pieces that are easy to eat along with the tteokbokki. Cutting them not too thinly will ensure a pleasant texture after cooking.
Step 5
Now, let’s make the core of our delicious soupy tteokbokki: the seasoning sauce. Pour 700ml of anchovy-kelp broth into a pot. Add 1.5 tablespoons of gochujang and stir well to dissolve any lumps. Then, add 2 tablespoons of gochugaru, 2 tablespoons of soy sauce, 0.5 tablespoon of sugar, 2 tablespoons of oligodang, and a pinch of black pepper. Mix everything together to create the seasoning sauce.
Step 6
Add the prepared tteokbokki rice cakes, fish cakes, quail eggs, and Vienna sausages to the pot. Bring it to a boil over high heat. Once the broth starts boiling vigorously, reduce the heat to medium and continue to simmer for about 5 minutes, allowing the rice cakes and ingredients to absorb the flavors evenly.
Step 7
After simmering for about 5 minutes, the fish cakes will be plump, and the rice cakes will have absorbed the sauce nicely. Finally, add the cut green onions and simmer for just another moment. Your delicious soupy tteokbokki is ready! It tastes best when served hot.
