Hearty and Delicious Sausage Tteokbokki Recipe
Hearty and Delicious Sausage Tteokbokki Recipe
The Best for Kids’ Snacks or as a Side Dish with Drinks! Generous Sausage Tteokbokki
Chewy rice cakes, plump sausages, and savory cheese! Make this beloved spicy and sweet sausage tteokbokki easily and deliciously at home. It boasts a flavor as good as, if not better than, street food.
Tteokbokki Ingredients- 370g Tteokbokki rice cakes (prepare them to be soft)
- 1 sheet of fish cake (cut into bite-sized pieces)
- 1 sausage (slice diagonally or into rounds)
- 1 piece of carrot (thinly sliced or half-moon shaped)
- 1/2 king oyster mushroom (cut into bite-sized pieces)
- 1/4 onion (cut into thick julienne strips)
- 2 cloves garlic (or 2 whole cloves)
Anchovy Broth Ingredients- 1 handful of medium dried anchovies for broth
- 1 piece of radish (approx. 5cm)
- 1 handful of medium dried anchovies for broth
- 1 piece of radish (approx. 5cm)
Cooking Instructions
Step 1
Take the tteokbokki rice cakes from the freezer and soak them in cold water for about 15-20 minutes until they become soft and pliable. If they are very hard, you can briefly boil them in hot water.
Step 2
In a deep pot, add 500ml of water, dried anchovies, and radish. Boil for 10-15 minutes to make anchovy broth. Once the broth has developed flavor, remove and discard the anchovies and radish, using only the broth. (If you’re short on time, you can use store-bought broth or plain water.)
Step 3
Prepare the vegetables and sausage for the tteokbokki. Cut the fish cake into desired shapes (triangles or rectangles). Slice the sausage diagonally or into rounds. Cut the carrot thinly into slices or half-moon shapes, and chop the king oyster mushroom into bite-sized pieces. Julienne the onion thickly, and slice or mince the garlic.
Step 4
Heat 2 Tbsp of grapeseed oil in a pan over medium heat. Add the sliced garlic, carrot, and king oyster mushroom and stir-fry for about 1 minute to release their aroma. Don’t overcook them at this stage.
Step 5
Now, add the tteokbokki rice cakes, sliced fish cake, (stir-fried vegetables), 1 Tbsp sugar, and 4 Tbsp gochujang to the pan. Stir well to coat all the ingredients evenly with the seasoning. Stir-fry for 1-2 minutes, being careful not to burn the gochujang.
Step 6
Pour in the prepared anchovy broth and stir to dissolve the seasonings. Add the julienned onion at this point as well. Bring to a boil, stirring to prevent the sauce from clumping.
Step 7
Once the broth starts boiling, add the sliced sausage and mix everything together thoroughly. Let it simmer over medium heat for about 5-7 minutes, or until the rice cakes are soft and the sauce has thickened slightly.
Step 8
When the sauce has thickened and coated the rice cakes and ingredients well, reduce the heat to low and arrange the slices of cheese attractively on top of the tteokbokki. Cover with a lid and cook for 1-2 minutes until the cheese melts, or microwave for 10-20 seconds. This will make the cheese melty and even more appetizing. (If microwaving, transfer to a microwave-safe dish.)
Step 9
Serve the delicious sausage tteokbokki hot! It’s also wonderful with added boiled eggs, ramyeon noodles, or fried seaweed rolls.
