Spicy and Savory Soupy Tteokbokki
Making Spicy Soupy Tteokbokki, the Ultimate Korean Snack Dish at Home
A weekend special recipe for a rich, spicy, and slightly sweet Tteokbokki with plenty of broth, loved by everyone, even my son!
Tteokbokki Ingredients- 400g Tteokbokki rice cakes
- 4 sheets of square fish cakes (eomuk)
- 1/3 carrot
- 1/7 of a medium cabbage
Golden Sauce Recipe- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (Korean corn syrup)
- Anchovy-kelp broth (approx. 4 cups)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (Korean corn syrup)
- Anchovy-kelp broth (approx. 4 cups)
Cooking Instructions
Step 1
First, gently separate the tteokbokki rice cakes so they don’t stick together. Cut the square fish cakes into bite-sized pieces, about 2-3 cm wide. Chop the cabbage into large pieces and thinly julienne the carrot. Having all your ingredients prepped and ready will make the cooking process much smoother.
Step 2
If your rice cakes have been refrigerated and are firm, rinse them under cold water and separate them before use. If you’re using frozen rice cakes, thaw them at room temperature beforehand, or briefly blanch them in boiling water, or soak them in warm water for about 10 minutes until softened. This will help the rice cakes absorb the sauce better and achieve a chewier, softer texture.
Step 3
Now, let’s make the delicious broth base! In a pot, add water, dried anchovies for broth, and a piece of dried kelp. Simmer for 5-10 minutes to create a rich broth. Remember to remove the kelp as soon as the water starts to boil to avoid any bitterness. Once the broth is ready, strain out the solids. Then, stir in 2 tablespoons of gochujang and 1 tablespoon of sugar, mixing well until dissolved. Bring this mixture to a simmer over medium heat.
Step 4
As the broth begins to boil, add all the prepared rice cakes and fish cakes. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot, and cook until the rice cakes are tender and softened.
Step 5
When the rice cakes are almost cooked through, add the chopped cabbage and julienned carrots. Simmer these vegetables together with the rice cakes and fish cakes. The natural sweetness from the vegetables will meld with the sauce, creating a deeper flavor profile. Continue to cook for another 2-3 minutes until the vegetables are tender.
Step 6
Finally, add some chopped green onions (scallions) to your preference for the perfect finishing touch! Green onions add a refreshing taste and aroma that elevates the overall flavor of the tteokbokki. (You can omit them if you’re not a fan.) Stir everything together once more to ensure all the ingredients are well combined. Your delicious, soupy tteokbokki is now ready to be enjoyed! Serve hot and savor every spoonful of the flavorful broth.
