Hearty & Spicy Broth Tteokbokki
Hearty & Spicy Broth Tteokbokki
A Perfect Brunch Treat: Deliciously Sweet & Spicy Broth Tteokbokki!
On a chilly day, nothing beats a warm bowl of tteokbokki with plenty of broth! This dish warms you up from the inside out and is incredibly satisfying. Today, I’m sharing my recipe for a perfectly sweet and spicy broth tteokbokki that’s perfect for sharing with loved ones.
Main Ingredients- 150g Soft Rice Cakes (for tteokbokki)
- 4 sheets Fish Cakes (square shape)
- 5 cups Anchovy Broth (about 1L)
- 2 Green Onions
- 10 Perilla Leaves
Tteokbokki Sauce- 3 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 2 Tbsp Corn Syrup
- 1 Tbsp Sugar
- 1 Tbsp Cooking Wine (Mirin)
- 2 Tbsp Minced Garlic
- 3 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 2 Tbsp Corn Syrup
- 1 Tbsp Sugar
- 1 Tbsp Cooking Wine (Mirin)
- 2 Tbsp Minced Garlic
Cooking Instructions
Step 1
Soak the rice cakes in cold water for about 30 minutes. This will make them softer and more receptive to the sauce, preventing a too-chewy texture.
Step 2
Cut the fish cakes into bite-sized pieces. You can cut them into rectangles or triangles, whatever you prefer. Larger pieces will provide a more satisfying chew.
Step 3
Chop the green onions into large, rustic pieces. This will add a fresh flavor and aroma to the tteokbokki without becoming too mushy during cooking.
Step 4
Prepare the perilla leaves for a burst of fresh aroma. If you have perilla sprouts, use them whole. Otherwise, tear the perilla leaves into large pieces by hand. Avoid chopping them too finely, as this can diminish their fragrance.
Step 5
Let’s make the star of our tteokbokki: the sauce! In a bowl, combine the gochujang, gochugaru, soy sauce, corn syrup, sugar, cooking wine, and minced garlic. Mix thoroughly until smooth, ensuring there are no lumps. Pre-mixing the sauce helps it dissolve easily in the broth.
Step 6
In a wide and deep pot, pour in the 5 cups of anchovy broth. Bring it to a boil over high heat.
Step 7
Once the broth is boiling, reduce the heat to low. Add the pre-mixed sauce mixture to the broth. Stir gently with a spatula to dissolve the sauce completely, ensuring it’s evenly distributed.
Step 8
Let the sauce and broth simmer over medium-low heat for about 3 minutes. This allows the pungent aroma of garlic and the rich flavors of the sauce ingredients to meld beautifully into the broth, creating a deeper taste.
Step 9
Once the broth has a rich flavor, add the prepared fish cakes to the pot and
Step 10
Bring it to a rolling boil for a minute to let the fish cakes absorb the delicious broth. Keep the heat at medium-low during this step.
Step 11
After the fish cakes have simmered for a bit, add the soaked rice cakes to the pot.
Step 12
Gently stir the rice cakes to prevent them from sticking together as they cook. Once the rice cakes start to soften, taste the broth. Adjust the seasoning if needed by adding a little more sugar for sweetness or soy sauce for saltiness, according to your preference.
Step 13
When the rice cakes and fish cakes have absorbed the flavors, add the roughly chopped green onions and continue to cook over medium heat. The green onions will infuse the broth with their fresh taste.
Step 14
Check if the green onions have softened slightly and the rice cakes are tender. Once they are, turn off the heat. Be careful not to overcook the rice cakes, as they can become too soft and mushy.
Step 15
Immediately after turning off the heat, stir in the perilla leaves! Adding them at the very end preserves their vibrant aroma and flavor. If you cook them for too long, the fragrance will fade. Enjoy your delicious tteokbokki!
