Hearty & Flavorful Tteokbokki Stew
Hearty & Flavorful Tteokbokki Stew
#SoupTteokbokki #DIYInstantTteokbokki #RichTteokbokkiWithAburaageAndDumplings #PickledRadishSalad
Elevate your meal with this hearty and flavorful Tteokbokki stew, made easily using a store-bought soup tteokbokki kit! We’ve packed it with generous portions of soft fried tofu (aburaage), fresh cabbage, homemade dumplings, and hard-boiled eggs for a truly satisfying experience. To balance the sweetness of the tteokbokki broth, we’ve added a zesty pickled radish and green onion salad (jjanjji muchim), creating a delightful sweet, spicy, and savory (map-dan-jjan) flavor profile. Enjoy a rich and delicious instant tteokbokki right in your own home!
Ingredients- Store-bought Soup Tteokbokki Kit 1 pack (480g)
- Fried Tofu Pouch (Aburaage) 8 pieces
- Fresh Cabbage 1/8 head
- Green Onion 1/2 stalk
- Homemade Dumplings 3 pieces
- Gochujang (Korean chili paste) 1 Tbsp
- Minced Garlic 1 Tbsp
- Pickled Radish and Green Onion Salad (Jjanjji Muchim) 100g
- Soup Stock Cubes (Anchovy & Scallop flavor) 2 cubes
- Hard-boiled Eggs 2
- Water 1 L
Cooking Instructions
Step 1
We’re starting with a store-bought soup tteokbokki kit. I’ve enjoyed this before, and have one pack left, so I’ve decided to use it to create a delicious instant tteokbokki. The kit typically includes rice cakes (tteok), fish cakes (eomuk), and a flavor powder. (Just a note, this isn’t a sponsored post; I purchased this myself.)
Step 2
To enhance the broth, we’ll add some flavor boosters. Prepare 1 tablespoon of minced garlic, the soup powder from the kit, and 1 tablespoon of gochujang for that classic tteokbokki kick. We’ll also add 2 soup stock cubes (anchovy and scallop flavor) to deepen the savory base.
Step 3
Pour 1 liter of water into a pot. Add the gochujang and the soup stock cubes. Whisk thoroughly with a spoon to dissolve the gochujang completely, ensuring a smooth and flavorful broth. This is the foundation of our delicious tteokbokki stew.
Step 4
Now, let’s prepare the star ingredients. If your kit doesn’t include rice cakes, have your preferred chewy rice cakes (like the cylindrical ‘mil-tteok’ type) ready. We’re also adding 3 homemade dumplings, which will cook beautifully in the flavorful broth.
Step 5
To the simmering broth, add the cabbage, cut into bite-sized pieces (about 1/8 of a head). We’re also adding 2 hard-boiled eggs and 8 pieces of fried tofu pouches (aburaage). These ingredients will soak up the delicious broth as they cook, adding wonderful texture and flavor.
Step 6
Next, add the dumplings and the rice cakes to the pot. Finally, for a burst of contrasting flavor and texture, add 100g of the pickled radish and green onion salad (jjanjji muchim). This salad cuts through the sweetness of the tteokbokki broth, adding a refreshing tang and a delightful crunch. It perfectly complements the slightly curry-like, sweet notes often found in commercial kits.
Step 7
Bring the stew to a rolling boil over high heat, then reduce the heat to medium and let it simmer gently. The ingredients have made this quite a generous portion, so we’ll skip adding any extra noodles today. Tteokbokki tends to lose its appeal if leftover, though these rice cakes should hold up well. Still, it’s best enjoyed fresh!
Step 8
Our instant tteokbokki is ready when the dumplings are cooked through and the broth has thickened to a rich, stew-like consistency! Each spoonful offers a delightful balance of spicy, savory, and subtly sweet flavors. It’s a wonderful way to enjoy a hearty tteokbokki meal at home. (I added 2 small grilled Vienna sausages, but they didn’t significantly alter the overall taste.) My only minor wish would be for the base broth to be slightly less sweet and a touch spicier, but that’s the trade-off when using a commercial kit’s seasoning. The pickled radish salad certainly helped to balance things out wonderfully!
