Japchae Fish Cake Tteokbokki: A Unique Snack for Kids
Instead of New Year’s Rice Cake Soup, try Japchae Fish Cake Tteokbokki for a Special Kid-Friendly Snack!
This year, we skipped the traditional Tteok-Mandu-Guk (Rice Cake and Dumpling Soup) and only made Mandu-Guk because my family tends to eat only the dumplings and leave the rice cakes behind! So, I decided to use the rice cakes meant for Tteokguk (rice cake soup) to make Tteokbokki instead. I also had some Japchae-wrapped fish cakes that I hadn’t tried yet, so I decided to add them to the Tteokbokki to see how they tasted. I’m so glad I did! Because we used Tteokguk rice cakes, the sauce really seeped into them, making them incredibly flavorful. The Japchae fish cakes were also delicious and added a unique texture. I made this for my son and me, but he loved it so much that I only got a small taste – he ate the rest! Seeing him enjoy it so much made me feel full, even though I barely ate. It reminds me of how this feeling never changes, no matter how old our children get. The combination of bite-sized Tteokguk rice cakes and the special Japchae fish cakes is just perfect! How about making this super simple Japchae Fish Cake Tteokbokki as a special snack for your kids? Have a wonderful day today~ ♡
Ingredients- Japchae-wrapped fish cake 10 pieces
- Tteokguk rice cake 2 handfuls (approx. 200g)
- Water 3 cups (720ml)
- Vienna sausages 2 (optional)
Seasoning- Gochujang (Korean chili paste, adjust to taste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 tsp
- Anchovy Dashi powder (optional) 1 tsp
- Honey (adjust to taste) 2 Tbsp
- Scallions, a little (for garnish)
- Gochujang (Korean chili paste, adjust to taste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 tsp
- Anchovy Dashi powder (optional) 1 tsp
- Honey (adjust to taste) 2 Tbsp
- Scallions, a little (for garnish)
Cooking Instructions
Step 1
First, rinse the Tteokguk rice cakes and Japchae-wrapped fish cakes under running water and drain them in a colander. If the rice cakes are stuck together, soaking them in cold water for a short while can help separate them. Drain well.
Step 2
In a wide, deep pot or wok, add 3 cups of water and bring it to a boil over high heat.
Step 3
Once the water is boiling rapidly, add 1 tsp of Anchovy Dashi powder to enhance the savory flavor. (The dashi powder is optional, but it significantly enriches the broth’s taste.)
Step 4
Add the Japchae-wrapped fish cakes to the boiling water and cook for about 2-3 minutes until they soften. Once cooked, remove the fish cakes and set them aside on a plate. This prevents them from becoming too soft and mushy in the Tteokbokki sauce later, preserving their chewy texture.
Step 5
In the remaining boiling broth, dissolve 2 Tbsp of Gochujang and 1 tsp of Gochugaru. Stir well to ensure the paste and flakes are fully incorporated into the water, creating a smooth sauce base.
Step 6
Now, add the prepared Tteokguk rice cakes to the pot, along with 2 Tbsp of honey. (Adjust the sweetness according to your preference.) Simmer over medium-low heat for about 5-7 minutes, or until the rice cakes are tender and the sauce has thickened. It’s important to stir occasionally to prevent the rice cakes from sticking to the bottom of the pot. When the rice cakes are almost done, add the reserved Japchae fish cakes and the Vienna sausages (if using, sliced in half) back into the pot. Cook for another 1-2 minutes, allowing all the ingredients to meld together in the sauce.
Step 7
Transfer the finished Japchae Fish Cake Tteokbokki to a serving dish. Garnish with chopped scallions, if desired, for a more appealing presentation. This dish is best enjoyed immediately while it’s warm!