Flavorful and Spicy Teokbokki with Plenty of Broth
Flavorful and Spicy Teokbokki with Plenty of Broth
The Ultimate Golden Recipe for Teokbokki with Broth
I absolutely love tteokbokki and often make it for myself as a simple meal or a satisfying dinner. What I especially love about broth tteokbokki is that the delicious sauce is perfect for mixing with rice afterwards. Dive into the addictive sweet and spicy world of broth tteokbokki!
Main Ingredients- 2 cups (approx. 400ml) Anchovy-Kelp Broth
- 1 handful (approx. 30g) Sweet Potato Starch Noodles (Dangmyeon)
- 1 package (approx. 300-400g) Tteokbokki Rice Cakes
- 2 sheets Fish Cakes (Eomuk)
- 1/2 Onion
- 1 stalk Green Onion
- 2 Hard-boiled Eggs (optional)
- A little Sesame Seeds (for garnish)
Sauce Ingredients- 3 tsp Gochujang (Korean chili paste)
- 1 tsp Gochugaru (Korean chili flakes)
- 0.5 tsp Soy Sauce
- 3 tsp Sugar
- 1 tsp Plum Extract
- 1 tsp Mirin (cooking wine)
- 3 tsp Gochujang (Korean chili paste)
- 1 tsp Gochugaru (Korean chili flakes)
- 0.5 tsp Soy Sauce
- 3 tsp Sugar
- 1 tsp Plum Extract
- 1 tsp Mirin (cooking wine)
Cooking Instructions
Step 1
First, cut the dangmyeon (sweet potato starch noodles) into bite-sized pieces with scissors, then soak them in cold water for about 30 minutes. This helps them absorb the sauce better, making them even tastier.
Step 2
Gently separate the tteokbokki rice cakes if they are stuck together, then soak them in cold water for about 10 minutes to soften them. This ensures they become tender and chewy.
Step 3
Cut the fish cakes into bite-sized pieces, about 3-4 cm in size. Slice the onion thinly and cut the green onion diagonally. These vegetables add freshness and texture.
Step 4
If you are preparing hard-boiled eggs, place them in a pot with water and boil for 12 minutes until fully cooked. Adding them to the tteokbokki while it simmers makes for a more hearty dish.
Step 5
In a bowl, combine 3 tsp gochujang, 1 tsp gochugaru, 0.5 tsp soy sauce, 3 tsp sugar, 1 tsp plum extract, and 1 tsp mirin. Mix well to create the delicious sauce. Preparing the sauce in advance makes cooking much smoother.
Step 6
Pour 2 cups of anchovy-kelp broth into a pot and bring it to a boil over high heat. Once the broth starts simmering, it forms the flavorful base for your tteokbokki.
Step 7
When the broth is boiling, add the soaked dangmyeon and softened tteokbokki rice cakes. Stir occasionally to prevent the rice cakes from sticking together as they cook.
Step 8
Peel the hard-boiled eggs (after rinsing them under cold water) and carefully cut them in half. Be gentle to avoid breaking the yolks.
Step 9
Now, add all the prepared sauce into the pot and stir to combine. You’ll notice the broth turning a rich, appetizing color.
Step 10
Add the sliced onions, fish cakes, and diagonally cut green onions to the pot and let everything simmer together. The vegetables and fish cakes will cook and infuse the broth with even more flavor.
Step 11
As everything simmers together, add another ladleful of broth, let it bubble for a moment, then turn off the heat. The residual heat will continue to cook everything gently, allowing the flavors to meld without overcooking the rice cakes.
Step 12
Ladle the finished broth tteokbokki into bowls. Sprinkle with sesame seeds as a garnish to add a nutty aroma and enhance the taste.
Step 13
After you’ve enjoyed the tteokbokki, we highly recommend using the leftover broth to make fried rice! Add rice, crumbled seaweed (kim), and the halved eggs, then stir-fry. It creates a fantastic fried rice, a truly special treat!
