Sweet and Spicy Soupy Tteokbokki
Tteokbokki (Soupy Tteokbokki) Recipe
Enjoy homemade soupy tteokbokki, a nostalgic snack featuring chewy rice cakes, tender fish cakes, and a savory broth perfect for dipping. Make it at home for a delightful treat!
Main Ingredients- 500g Gaetteok (thick rice cakes)
- 4 sheets Fish cakes
- 1 pack Instant ramen noodles
- 1 stalk Green onion
Seasoning- 2 Tbsp Gochujang (red chili paste)
- 2 Tbsp Gochugaru (red chili flakes)
- 2 Tbsp Sugar
- 1 Tbsp Soy sauce
- 1/2 Tbsp Fish sauce (anchovy)
- 1 Tbsp Corn syrup (or rice syrup)
- 4 cups Broth (made with dried anchovies, kelp, radish, dried chili peppers, etc.)
- 2 Tbsp Gochujang (red chili paste)
- 2 Tbsp Gochugaru (red chili flakes)
- 2 Tbsp Sugar
- 1 Tbsp Soy sauce
- 1/2 Tbsp Fish sauce (anchovy)
- 1 Tbsp Corn syrup (or rice syrup)
- 4 cups Broth (made with dried anchovies, kelp, radish, dried chili peppers, etc.)
Cooking Instructions
Step 1
The foundation of delicious tteokbokki is a flavorful broth. In a pot, add about 100ml of water and bring to a boil with ingredients like dried kelp, anchovies, radish, and dried chili peppers to create a rich broth. Adding dried chili peppers will impart a spicy and savory depth.
Step 2
Frozen gaetteok can be quite hard. To soften them, soak the rice cakes in lukewarm water for about 30 minutes. This will make them chewy and ensure they absorb the sauce beautifully.
Step 3
Once softened, cut the gaetteok into bite-sized pieces. Uniformly sized pieces will cook evenly and absorb the sauce more consistently, enhancing the overall flavor. Aim for pieces about 2-3 cm long.
Step 4
Remove the solids (kelp, anchovies, etc.) from the prepared broth and measure out 4 cups of clear broth. This broth is key to the tteokbokki’s taste, so ensure it’s clean and well-strained.
Step 5
Slice the square fish cakes into manageable, bite-sized pieces. Slicing them about 0.5 cm thick allows the sauce to penetrate better. Wash the green onion and slice it diagonally. Have the ramen noodles ready.
Step 6
In the 4 cups of prepared broth, add 2 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp soy sauce, 1/2 Tbsp fish sauce, 2 Tbsp sugar, and 1 Tbsp corn syrup. Stir well until the seasoning is dissolved. Taste and adjust the amount of soy sauce or sugar according to your preference.
Step 7
Add the cut gaetteok to the seasoned broth and begin to cook. Start with high heat, then reduce to medium heat once it boils. Simmer for about 10 minutes, stirring occasionally to prevent the rice cakes from sticking to the bottom. If you prefer it spicier, add more gochugaru at this stage.
Step 8
Once the rice cakes are tender and have absorbed some of the sauce, add the sliced fish cakes. Cook for another 3-5 minutes, allowing the fish cakes to soak up the delicious seasoning.
Step 9
Now for the star ingredient – the ramen noodles! Add the ramen to the pot. Gently separate the noodles as they cook to prevent them from clumping. If the broth reduces too much, you can add a little more broth or water.
Step 10
Cook the ramen noodles until they reach your desired firmness. Be careful not to overcook them, as they can become mushy. Perfectly ‘al dente’ noodles are ideal. You can also add a hard-boiled egg for an extra boost of flavor and protein.
Step 11
Finally, add the diagonally sliced green onions and cook for another minute or two. The subtle sweetness and aroma of the green onions will enhance the overall flavor of the tteokbokki.
Step 12
Your delicious soupy tteokbokki is ready! The chewy rice cakes, tender fish cakes, perfectly cooked ramen noodles, and rich, savory broth all come together in a delightful harmony. Sprinkle with sesame seeds for an extra touch of flavor and visual appeal. Dipping the rice cakes and fish cakes into the spicy and sweet broth will bring back fond memories. Enjoy your meal!
