Spicy & Sweet Shrimp Tteokbokki
The Ultimate Spicy and Sweet Tteokbokki with Shrimp
This might not be the healthiest option, but it’s perfect for those cravings when you want something deliciously spicy and sweet! While the portion is meant for two, I confess I devoured it all myself… It’s that good!
Tteokbokki Ingredients- Tteokbokki rice cakes: 8-9 portions (approx. 200-250g)
- Wide fish cakes: 4 sheets
- Peeled and deveined shrimp: 9-10 pieces
- King oyster mushroom: 1
- Enoki mushrooms: 1 bunch
- Onion: 1/2
- Chili pepper (red or green): 1 (optional)
- Green onion: adequate amount
- Minced or sliced garlic: desired amount (1-2 Tbsp)
Cooking Instructions
Step 1
First, prepare all your ingredients. Rinse the tteokbokki rice cakes under cold water and drain. Cut the wide fish cakes into bite-sized pieces, such as triangles or strips. Slice the king oyster mushroom thickly or into pieces similar to the rice cakes. Trim the roots off the enoki mushrooms and separate them into strands. Slice the onion and chili pepper thinly. Chop the green onion. (Tip: I pre-slice green onions and store them in the freezer for easy access during cooking!)
Step 2
A delicious tteokbokki starts with a flavorful broth! In a pot, combine 5 cups of cold water, 2 pieces of dried kelp, and 10 dried anchovies. Bring to a boil over high heat. Once boiling, remove the kelp and continue to simmer for about 5 more minutes. Turn off the heat. Strain the anchovy broth and transfer it to a wide pan or wok.
Step 3
Now, let’s make the sauce. In the pan with the broth, add 3 Tbsp gochugaru, 1 Tbsp spicy gochugaru, 1/2 Tbsp doenjang, and 1/2 Tbsp gochujang. Stir well to dissolve the pastes. Bring the mixture to a simmer, stirring to prevent lumps. Once simmering, add the prepared king oyster mushrooms, onion, chili pepper, and garlic. Cook until the mushrooms and vegetables are slightly tender. Then, add the cut fish cakes and continue to cook. Finally, add the green onions and let it simmer for a bit longer. (Tip: Mixing a little doenjang with gochujang adds a deeper, savory flavor.)
Step 4
Time for the star ingredients: the rice cakes and shrimp! When the fish cakes are tender, add the tteokbokki rice cakes. Stir occasionally to prevent them from sticking together. As the rice cakes begin to soften, add the shrimp. Shrimp cook quickly, so be careful not to overcook them. (Tip: Add the rice cakes towards the end, as they cook very fast and can become mushy if cooked too long. This keeps them delightfully chewy.)
Step 5
Once all the ingredients are harmoniously cooked and the aroma is irresistible, your Tteokbokki is ready! Serve this hot and appetizing Shrimp Tteokbokki in a bowl and enjoy! It’s also delicious with a side of boiled eggs or fried seaweed rolls.
