Savory & Sweet Soupy Tteokbokki
Delicious Snack: Homemade Soupy Tteokbokki
Let’s make some delicious soupy tteokbokki for a delightful snack! This recipe is perfect for satisfying your cravings and can be easily made at home for everyone to enjoy.
Tteokbokki Ingredients- 300g Tteokbokki rice cakes (tteok) (Mil-tteok, made from wheat flour, is recommended for a chewy texture)
- 3 sheets of fish cakes (eomuk), cut into bite-sized pieces
- A handful of cabbage, roughly chopped (adds sweetness and texture)
- 1/3 stalk of green onion, chopped (for fresh aroma)
- 250ml anchovy and kelp broth (or use rice water or plain water if unavailable)
Flavorful Sauce- 1.5 Tbsp Gochujang (Korean chili paste) (the base for spicy flavor)
- 1/2 Tbsp Soy sauce (adds umami)
- 1 tsp Minced garlic (for a pungent aroma)
- 1 Tbsp Plum extract or syrup (adds sweetness and shine)
- 1.5 Tbsp Gochujang (Korean chili paste) (the base for spicy flavor)
- 1/2 Tbsp Soy sauce (adds umami)
- 1 tsp Minced garlic (for a pungent aroma)
- 1 Tbsp Plum extract or syrup (adds sweetness and shine)
Cooking Instructions
Step 1
First, in a pot, pour in the 250ml of anchovy broth. Add 1.5 Tbsp of gochujang, 1 Tbsp of plum extract, 1 tsp of minced garlic, and 1/2 Tbsp of soy sauce. Whisk these ingredients together thoroughly with a whisk or spoon until well combined, ensuring there are no clumps. Pre-mixing the sauce like this will make your tteokbokki broth smoother and more delicious.
Step 2
Once the sauce is well combined, add the 300g of mil-tteok (rice cakes) that you’ve rinsed under running water. Gently stir to prevent the rice cakes from sticking together as they begin to cook. (If your rice cakes are hard, soaking them in water for about 10 minutes beforehand will make them softer.)
Step 3
As the rice cakes start to cook, add the chopped cabbage and the sliced green onion to the pot. Let them simmer together. The natural sweetness of the cabbage will infuse into the broth, creating a richer flavor.
Step 4
To prepare the fish cakes, briefly blanch them in boiling water. This helps remove any impurities and excess oil, resulting in a cleaner taste. Rinse them under cold water, drain, and cut them into your desired shapes, such as triangles or rectangles.
Step 5
Add the prepared fish cakes to the tteokbokki pot. Stir gently with a spatula periodically to prevent the rice cakes from sticking to the bottom. It’s important to let it simmer until the sauce thickens and the flavors meld beautifully into the rice cakes and fish cakes.
Step 6
When the rice cakes are tender and the sauce has thickened to your liking, your delicious soupy tteokbokki is ready! Be careful not to overcook, as the rice cakes can become too soft. Aim for a pleasant chewiness. Enjoy it while it’s hot!
