Spicy & Savory Soupy Tteokbokki
Fridge Clean-out Challenge! Deliciously Spicy and Savory Soupy Tteokbokki Recipe
Another cooking adventure begins by raiding the fridge! Let’s make some delicious soupy tteokbokki using ingredients we already have. I found a little bit of tteokbokki rice cakes leftover, so today’s menu is a flavorful, soupy tteokbokki with a kick. It’s perfect for a satisfying meal or a delightful snack when you’re feeling peckish!
Main Ingredients- 150g Tteokbokki Rice Cakes (prepare them to be soft and chewy)
- 2 sheets of Square Fish Cakes (cut into bite-sized pieces)
- 1 sheet of Flat Fish Cake (cut into bite-sized pieces)
- 1/4 Onion (thinly sliced)
- 1 Tbsp Dried Leek Flakes (optional, adds depth of flavor)
Seasoning Ingredients- 1/2 cup Water (as the broth base)
- 1/2 Tbsp Anchovy Powder (for a deep umami flavor)
- 1.5 Tbsp Gochujang (Korean chili paste – the key to spiciness!)
- 1/3 Tbsp Fine Gochugaru (Korean chili flakes – for color and a hint of heat)
- 1 Tbsp Plum Extract (adds sweetness and shine)
- 1/3 Tbsp Sesame Oil (for a nutty finish)
- 1/2 cup Water (as the broth base)
- 1/2 Tbsp Anchovy Powder (for a deep umami flavor)
- 1.5 Tbsp Gochujang (Korean chili paste – the key to spiciness!)
- 1/3 Tbsp Fine Gochugaru (Korean chili flakes – for color and a hint of heat)
- 1 Tbsp Plum Extract (adds sweetness and shine)
- 1/3 Tbsp Sesame Oil (for a nutty finish)
Cooking Instructions
Step 1
First, let’s prepare the tteokbokki rice cakes. Bring water to a boil, add the rice cakes, and blanch them for about 1-2 minutes. Then, rinse them under cold water. This step makes the rice cakes soft and helps them absorb the sauce better. Cut the fish cakes into bite-sized pieces. You can also briefly blanch the fish cakes in the water you used for the rice cakes; this removes any fishy smell and softens them.
Step 2
Now, for the sautéing step. Lightly oil a pan and add the sliced onion. Sauté over medium-low heat until the onions become translucent. Cooking the onions thoroughly will bring out their natural sweetness, making the tteokbokki broth even more delicious.
Step 3
Once the onions are tender, pour in 1/2 cup of water and add the anchovy powder. Anchovy powder is an essential ingredient for adding that satisfying umami depth to soupy tteokbokki. Let the water come to a boil and simmer for a moment to allow the flavor of the anchovy powder to infuse.
Step 4
While the broth is simmering, if you have dried leeks, prepare them now. Adding dried leeks can provide a more profound flavor. (You can skip this if you don’t have dried leeks). Now, dissolve the gochujang thoroughly into the broth. Add the plum extract for sweetness and a glossy finish. Stir as the broth comes to a boil to ensure the seasonings are well combined.
Step 5
Add the blanched rice cakes and fish cakes to the simmering broth and cook them together. Let it simmer for about 3-5 minutes more, allowing the rice cakes to become tender and fully coated with the sauce. It’s important to stir occasionally to prevent the rice cakes from sticking to the bottom of the pan.
Step 6
Finally, drizzle in a little sesame oil for a nutty aroma to complete your delicious soupy tteokbokki! Enjoy it piping hot for the best taste. Feel free to add boiled eggs, ramen noodles, or glass noodles to make it even more substantial and enjoyable!
