Quick 5-Minute Soupy Tteokbokki
Authentic Korean Snack Shop Style! 5-Minute Soupy Tteokbokki with the Baiko Golden Recipe
Tteokbokki is a beloved Korean snack that’s perfect for lunch, dinner, a quick bite, or even a late-night treat! I always keep tteokbokki rice cakes and fish cakes in my freezer. After the holidays, I was craving some soupy tteokbokki, so today I’m sharing a recipe that’s incredibly simple to make with minimal seasoning. This recipe was inspired by Baiko’s blog, and it truly showed me how delicious tteokbokki can be with such basic ingredients! Just boil water with chili powder, sugar, and beef bouillon powder (Dasida), then add rice cakes, fish cakes, and green onions. You can use any type of rice cake you have – chewy cylinder cakes (tteokbokki tteok), flat rice cakes (ssal tteok), or even rice cake soup slices (tteokguk tteok). I prefer ssal tteok for its chewy texture. Be sure to include the green onions and Dasida – they are the secrets to achieving that authentic snack shop flavor! The green onions will make the broth refreshingly clean and savory.
Main Ingredients
- 300g Tteokbokki rice cakes (approx. 2 servings)
- 2 sheets thin fish cakes
- 1 green onion
- 400ml water
Seasoning
- 2 Tbsp chili powder (gochugaru)
- 1 Tbsp beef bouillon powder (Dasida)
- 2 Tbsp sugar
- 2 Tbsp chili powder (gochugaru)
- 1 Tbsp beef bouillon powder (Dasida)
- 2 Tbsp sugar
Cooking Instructions
Step 1
First, prepare 300g of tteokbokki rice cakes. This is roughly enough for 2 servings. Place the rice cakes in a bowl, cover them with clean water, and gently rinse them with your hands 2-3 times. This helps remove any excess starch or impurities, ensuring a cleaner taste.
Step 2
Chop the green onion into large, 2-3 cm pieces. Cut the thin fish cakes into bite-sized pieces, about 5 cm long. You can cut them slightly thicker for a chewier texture if you prefer.
Step 3
In a pot or wide pan, add the prepared rice cakes, chopped green onion, and cut fish cakes. Pour in 400ml of water. You don’t need to make a separate broth; this recipe creates a delicious soup base.
Step 4
Now it’s time to add the seasoning. Sprinkle in 2 tablespoons of chili powder, 1 tablespoon of beef bouillon powder (Dasida) for that savory depth, and 2 tablespoons of sugar for sweetness. These simple ingredients will recreate that authentic snack shop taste.
Step 5
Turn on the heat and bring the mixture to a boil. Once it starts bubbling, gently stir with a spatula or spoon to ensure the seasonings are well combined and to prevent the rice cakes from sticking to the bottom of the pan.
Step 6
As the rice cakes cook and the sauce begins to thicken slightly, reduce the heat to medium. Continue stirring occasionally to prevent sticking and cook for about 3-4 more minutes, allowing the flavors to fully meld into the rice cakes and fish cakes. Your delicious ‘5-Minute Soupy Tteokbokki’ is now ready! Serve with a hard-boiled egg or other toppings as desired.
