Sweet and Spicy Tteokbokki: The Ultimate Korean Comfort Food
A Deliciously Addictive Tteokbokki Recipe for the Perfect Korean Snack
Tteokbokki is truly a beloved national snack in Korea, and it’s been a while since I last enjoyed it! This time, I made it with an added touch of deliciousness. This recipe uses dried pollack for a richer broth and a hint of honey for a perfect sweet and savory finish. It’s a guaranteed crowd-pleaser!
Main Ingredients- 12 pieces of Gara-tteok or brown rice gara-tteok (rice cakes for tteokbokki)
- A portion of fish cakes (eomuk), cut into bite-sized pieces
- 1 handful of dried pollack (for broth)
- 1/2 stalk of green onion, thinly sliced
- 1 Tbsp honey (for adjusting sweetness at the end)
Seasoning Sauce- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum syrup (or corn syrup/sugar for sweetness)
- 1/2 Tbsp ginger syrup (or minced ginger)
- 1/2 cup water
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum syrup (or corn syrup/sugar for sweetness)
- 1/2 Tbsp ginger syrup (or minced ginger)
- 1/2 cup water
Cooking Instructions
Step 1
Prepare the rice cakes by cutting them into bite-sized pieces (about 5-7 cm long). If they are too hard, soak them in cold water briefly or blanch them in boiling water to soften. Cut the fish cakes into your desired shapes, such as triangles or rectangles. Blanching the rice cakes and fish cakes in boiling water for about 10 seconds helps remove any impurities and results in a cleaner taste.
Step 2
If you don’t have anchovy broth, you can make a quick broth by simmering 1 handful of dried pollack in about 1.5 cups of water for 5 minutes. (Anchovy broth is also a great option.) Measure out 1/2 cup of this broth (or plain water). In a bowl, combine the seasoning ingredients: 1.5 Tbsp gochujang, 1 Tbsp plum syrup, and 1/2 Tbsp ginger syrup. Add the measured 1/2 cup of broth or water and whisk until smooth, ensuring there are no lumps. Preparing the sauce beforehand allows the flavors to meld beautifully.
Step 3
Bring the dried pollack broth to a boil, or add the prepared seasoning mixture to the broth (or water) and bring it to a boil. Once the sauce is bubbling, add the blanched fish cakes and rice cakes. Also, toss in the sliced green onions. Cook over high heat initially, then reduce to medium heat and simmer for 5-7 minutes, or until the rice cakes are tender and the sauce has thickened. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 4
When the sauce has reduced to your desired consistency and the rice cakes are well-coated, your tteokbokki is almost ready. Just before turning off the heat, stir in 1 Tbsp of honey. Honey adds a subtle sweetness and a beautiful glossy finish, making the tteokbokki look even more appetizing. Stir everything together until well combined, and your delicious sweet and spicy tteokbokki is complete!
