Hearty Whole Squid Tteokbokki with Broth
Spicy and Sweet Broth Tteokbokki with a Whole Squid: A Visually Stunning Squid Tteokbokki
This is a delicious Squid Tteokbokki where a whole squid is added to spicy and sweet broth tteokbokki, making it visually appealing and incredibly tasty. It’s also great as a late-night snack or appetizer! Enjoy the rich flavors and textures.
Main Tteokbokki Ingredients- 1 whole squid (cleaned)
- 200g tteokbokki rice cakes (chewy or soft)
- 2 handfuls of fish cakes (cut into bite-sized pieces)
- 1 handful of cabbage (cut into large pieces)
- 1 handful of green onions (cut into large pieces)
- 550-600ml anchovy-kelp broth (or water)
Spicy and Sweet Tteokbokki Sauce- 1 Tbsp gochujang (Korean chili paste, generously packed)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (or soup soy sauce)
- 1 Tbsp sugar
- 0.5 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin)
- Pinch of black pepper
- 1 Tbsp gochujang (Korean chili paste, generously packed)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (or soup soy sauce)
- 1 Tbsp sugar
- 0.5 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin)
- Pinch of black pepper
Cooking Instructions
Step 1
First, rinse the tteokbokki rice cakes under cold water. This helps to prevent them from sticking together. Soak them in water for about 5-10 minutes; this will make them softer and chewier when cooked.
Step 2
To prepare the fish cakes, briefly blanch them in boiling water or rinse them with hot water to remove excess oil. Rinse them once more in cold water, squeeze out any excess water, and then cut them into bite-sized pieces, such as squares or strips.
Step 3
Rinse the cleaned whole squid under running water. About 3-4 cm from the center of the squid’s body, make shallow cuts at about 1 cm intervals along both sides using a knife or scissors. This scoring helps the squid cook evenly and absorb the sauce beautifully.
Step 4
Cut the cabbage into large, bite-sized pieces. Slice the green onions diagonally or into large chunks to add a fresh aroma to the dish. Larger pieces of vegetables add a pleasant texture and enhance the overall flavor.
Step 5
In a pot, add 550-600ml of water and a broth pack containing dried anchovies and kelp. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to create a flavorful broth. After 10 minutes, remove and discard the broth pack.
Step 6
To the prepared broth, add 2 tablespoons of gochugaru (chili flakes) for a spicy kick and a generously packed tablespoon of gochujang (chili paste). Stir well until the paste is fully dissolved, ensuring the spicy flavor is evenly distributed throughout the broth.
Step 7
Now, it’s time to add depth of flavor. Stir in 1 tablespoon of soy sauce and 1 tablespoon of fish sauce for a savory umami boost.
Step 8
Add 1 tablespoon of sugar for sweetness and 0.5 tablespoon of corn syrup for a glossy finish and smoother sweetness. Stir everything together well and bring the sauce to a simmer.
Step 9
Once the sauce begins to bubble, add the large pieces of cabbage. The cabbage will soften as it cooks, adding its natural sweetness and a delightful texture to the tteokbokki.
Step 10
Drain the soaked rice cakes and add them to the pot along with the cut fish cakes. Gently stir to combine them with the sauce, ensuring everything is coated.
Step 11
Let the tteokbokki simmer over medium heat until the rice cakes become soft and chewy and have absorbed the flavors of the sauce. The tteokbokki will thicken slightly as it cooks.
Step 12
Now for the star of the show – the whole squid! Place the scored squid elegantly on top of the tteokbokki. Add 1 tablespoon of cooking wine (mirin) and a pinch of black pepper to eliminate any fishy odors and enhance the squid’s flavor.
Step 13
Finally, add the large chunks of green onions. Ladle some of the tteokbokki broth over the squid. Continue to simmer gently just until the squid is cooked through – usually only a few minutes. Be careful not to overcook the squid, as it can become tough. The goal is to have it tender and infused with flavor.
Step 14
Your delicious Whole Squid Tteokbokki is ready! Before serving, use scissors to cut the squid body along the score marks into manageable pieces for easy eating. Enjoy the wonderful combination of chewy rice cakes, tender squid, and crisp vegetables in this savory, spicy, and slightly sweet broth!
