Spicy and Delicious Soupy Tteokbokki
The Queen of Korean Snacks, Soupy Tteokbokki: An Easy and Flavorful Recipe
This weekend, elevate your meal with something special and different! We made some incredibly easy soupy tteokbokki, a top-tier snack in Korean cuisine. It’s the perfect way to enjoy a delightful weekend, offering a unique and satisfying dish that everyone can make and enjoy. The combination of chewy rice cakes, savory fish cakes, and a rich, flavorful broth makes it an irresistible treat.
Tteokbokki Ingredients
- 300g Tteokbokki rice cakes (tteok) (use mill-tteok or ssal-tteok)
- 2 sheets of square fish cakes (eomuk)
- 2 leaves of cabbage (approx. 1/4 small head)
- 1/3 carrot
- 1/2 onion
- 1/2 stalk green onion
- 10 leaves perilla leaves (kkaennip)
- 400ml water (approx. 2 paper cups)
Spicy and Sweet Tteokbokki Sauce
- 1 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oyster sauce (for umami boost!)
- 2 Tbsp Jin Ganjang (Korean soy sauce)
- 1.5 Tbsp Sugar (adjust to your sweetness preference)
- 1 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oyster sauce (for umami boost!)
- 2 Tbsp Jin Ganjang (Korean soy sauce)
- 1.5 Tbsp Sugar (adjust to your sweetness preference)
Cooking Instructions
Step 1
First, prepare the vegetables and fish cakes for the tteokbokki. Cut the square fish cakes into bite-sized pieces, about 2cm wide. Slice the cabbage roughly, and thinly julienne the carrot and onion. Chop the green onion diagonally. Wash the perilla leaves, roll them up, and slice them thinly, about 0.5cm thick. Set aside a few leaves for garnish later.
Step 2
Tteokbokki rice cakes can sometimes be hard. Soak them in cold water for about 10 minutes to soften them. After soaking, rinse the rice cakes under running water. This helps prevent them from sticking together and allows the sauce to be absorbed better.
Step 3
The key to delicious tteokbokki lies in the sauce! In a bowl, combine the gochugaru, gochujang, oyster sauce, soy sauce, and sugar. Mix thoroughly until there are no lumps. Adding oyster sauce will give your tteokbokki a deeper, more savory flavor.
Step 4
Now, let’s get ready to cook. In a wide pan or pot, combine the prepared sauce with 400ml of water. Place it over medium heat and stir until the sauce is dissolved in the water. Once the mixture begins to boil, your delicious tteokbokki sauce base is ready.
Step 5
Once the sauce base is boiling, add the softened tteokbokki rice cakes and the sliced fish cakes. Cook them together, stirring occasionally to prevent the rice cakes from sticking to each other.
Step 6
When the rice cakes and fish cakes start to cook, add the julienned carrots and cabbage. These vegetables will add texture and a natural sweetness to the dish. The moisture released from the vegetables will enrich the broth.
Step 7
Finally, add the sliced green onions and onions to the pot. The refreshing aroma of the green onions and the sweetness of the onions will infuse into the tteokbokki broth, creating a wonderfully complex flavor. Continue to simmer for about 3-5 minutes, or until all ingredients are tender.
Step 8
Check if the rice cakes and all vegetables are cooked through. Just before turning off the heat, stir in some of the sliced perilla leaves. This will impart a fragrant aroma to the tteokbokki, making it even more delicious.
Step 9
Transfer the finished soupy tteokbokki into a serving bowl. Garnish with the remaining fresh perilla leaves. Your hearty and appetizing soupy tteokbokki is now ready to be enjoyed! Have a wonderful meal with this warm and flavorful dish.
