Spicy and Delicious Soupy Tteokbokki
Everyone’s Favorite Comfort Food: A Recipe for Spicy Soupy Tteokbokki
Tteokbokki is a dish that never fails to satisfy! Today, we’re making a soupy version, perfect for slurping up with its rich, flavorful broth. Load it up with plenty of vegetables from your fridge for a hearty and delicious meal. The perfect balance of spicy, sweet, and savory will awaken your taste buds – it’s truly a national favorite!
Main Ingredients
- 1 pack (approx. 300g) brown rice tteokbokki rice cakes
- 1 onion
- A handful of cabbage
- 1/5 carrot
- 1 king oyster mushroom
- A little bit of green onion
Seasoning Ingredients
- 2 cups (400ml) anchovy and kelp broth
- 2.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp soy sauce
- 1 Tbsp plum syrup
- 0.5 Tbsp minced garlic
- 0.5 Tbsp sugar
- 2 cups (400ml) anchovy and kelp broth
- 2.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp soy sauce
- 1 Tbsp plum syrup
- 0.5 Tbsp minced garlic
- 0.5 Tbsp sugar
Cooking Instructions
Step 1
First, prepare the vegetables for your tteokbokki. Feel free to use any vegetables you have in your refrigerator! I’ve prepared 1 onion, a handful of cabbage, 1/5 carrot, and 1 king oyster mushroom. Wash all vegetables thoroughly and chop them into bite-sized pieces that are easy to eat with the tteokbokki. Slice the onion thinly, chop the cabbage into larger pieces, and slice the carrot and mushroom decoratively.
Step 2
The foundation of delicious tteokbokki is its broth! In a pot, combine water, kelp, and dried anchovies. Bring to a boil over medium heat and simmer for about 10 minutes to create a rich anchovy and kelp broth. Once the flavors have infused, remove the solids and set the broth aside. Be careful not to over-boil the kelp, as it can develop a bitter taste.
Step 3
If your tteokbokki rice cakes are frozen, blanch them in boiling water for about 30 seconds to 1 minute. This will soften the rice cakes, allowing them to absorb the sauce better and become more tender. After blanching, rinse the rice cakes under cold water and drain them. (If using refrigerated rice cakes, this step can be skipped).
Step 4
Now, let’s make the seasoning sauce that will define the taste of your tteokbokki! In a bowl, combine 2.5 Tbsp gochujang, 1 Tbsp fine gochugaru, 1 Tbsp soy sauce, 1 Tbsp plum syrup, 0.5 Tbsp minced garlic, and 0.5 Tbsp sugar. Mix everything thoroughly until well combined. A well-mixed sauce ensures a deeper flavor for your tteokbokki.
Step 5
Lightly oil a wide pan and heat it over medium heat. Add the sliced onions first and stir-fry until they become translucent. Stir-frying the onions first brings out their sweetness and contributes to a cleaner, deeper flavor in the tteokbokki broth.
Step 6
Once the onions are softened, add the sliced carrots and cabbage and stir-fry them together. Continue to cook until the vegetables are slightly wilted, then add the sliced king oyster mushrooms and stir-fry everything until well combined. Stir-frying the vegetables beforehand enhances their flavor, making the tteokbokki even more delicious.
Step 7
Pour the prepared 2 cups of anchovy and kelp broth into the pan with the stir-fried vegetables and bring it to a rolling boil. Once the broth is boiling, add the blanched brown rice tteokbokki rice cakes and all of the prepared seasoning sauce. Stir quickly to combine the rice cakes and sauce as it cooks. Let it simmer for about 3-4 minutes, stirring occasionally, to allow the rice cakes to absorb the flavors evenly.
Step 8
Finally, add the diagonally sliced green onions and simmer for another moment until finished. The fragrant aroma of the green onions adds another layer of deliciousness! Serve hot in a bowl, and enjoy your wonderfully steaming soupy tteokbokki. It’s also incredibly tasty served with a side of rice for mixing!
