Spicy Shinjeon Tteokbokki at Home
How to Make Fiery and Addictive Shinjeon Tteokbokki at Home
Who doesn’t love tteokbokki? Today, we’re making Shinjeon Tteokbokki, famous for its intensely spicy and addictive flavor. Get ready for a delicious treat!
Main Ingredients
- 250g Tteokbokki rice cakes (soaked)
- 200g Fish cakes
- A small bunch of green onions, sliced
- 5 fried dumplings (optional, for dipping)
- 3 cups Anchovy broth (approx. 600ml)
Spicy Sauce
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Cheongyang chili powder (adjust to spice preference)
- 2 Tbsp Sugar
- 1 Tbsp Curry powder (Shinjeon’s secret ingredient!)
- 1 Tbsp Soy sauce
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Cheongyang chili powder (adjust to spice preference)
- 2 Tbsp Sugar
- 1 Tbsp Curry powder (Shinjeon’s secret ingredient!)
- 1 Tbsp Soy sauce
Cooking Instructions
Step 1
Soak the tteokbokki rice cakes in water for about 30 minutes until softened. This ensures a chewy yet tender texture. Cut the fish cakes into bite-sized pieces, such as triangles or rectangles.
Step 2
Briefly blanch the cut fish cakes in boiling water. This step removes any fishy odor and makes them softer. After blanching, rinse them quickly in cold water and drain.
Step 3
In a pot, combine all the sauce ingredients: 3 Tbsp gochujang, 2 Tbsp Cheongyang chili powder, 2 Tbsp sugar, 1 Tbsp curry powder, and 1 Tbsp soy sauce. Mix them well.
Step 4
Pour in 3 cups of anchovy broth. If you don’t have broth, you can use plain water, but broth will add a richer depth of flavor.
Step 5
Place the pot on medium-high heat and bring the broth to a boil. Once boiling, add the soaked rice cakes and blanched fish cakes. Stir to ensure they are evenly coated with the sauce.
Step 6
Reduce the heat to medium-low and simmer until the rice cakes are tender and have absorbed the flavors, and the sauce has thickened slightly. Stir in the sliced green onions just before serving. I also pan-fried some dumplings to enjoy dipping them in the tteokbokki sauce – it’s absolutely delicious!
