Spicy and Sweet Broth Tteokbokki with Crispy Fish Cakes
A National Snack for Rainy Days: Broth Tteokbokki and Fried Fish Cakes!
On a rainy day, the ultimate comfort food that comes to mind is hot, soupy Tteokbokki, perfectly paired with crispy fried fish cakes! Many people find making Tteokbokki at home a bit daunting, but it’s truly not difficult at all. I’ll show you how, so give it a try! It’s incredibly delicious! It’s also not too spicy, making it a great snack for kids.
Broth Tteokbokki Ingredients
- 1 Tbsp dried anchovy powder (adds depth to the broth)
- 2 sheets dried kelp (essential for a refreshing and umami-rich broth)
- 300g mill tteok (rice cakes made from wheat flour – choose for a chewy texture)
- 1 boiled egg (adds a soft texture and satisfying element)
- 2 sausages (cut into ‘+’ shapes for easy eating)
- 2 sheets fish cake (flat type, delicious when infused with the hot broth)
- A little green onion (for a fresh garnish)
- 3.5 cups water (approx. 700ml, enough to cook the rice cakes and ingredients)
Broth Tteokbokki Seasoning
- 3 Tbsp gochujang (Korean chili paste – forms the spicy base)
- 2 Tbsp gochugaru (Korean chili flakes – adds a pleasant heat and depth)
- 1 Tbsp soy sauce (enhances umami and color)
- 4 Tbsp oligo syrup (balances spiciness with sweetness and adds gloss)
- 1 Tbsp minced garlic (a magical ingredient for deep flavor!)
Fried Fish Cakes
- 1 sheet fish cake (flat type, for a savory and delightful treat)
- 3 Tbsp gochujang (Korean chili paste – forms the spicy base)
- 2 Tbsp gochugaru (Korean chili flakes – adds a pleasant heat and depth)
- 1 Tbsp soy sauce (enhances umami and color)
- 4 Tbsp oligo syrup (balances spiciness with sweetness and adds gloss)
- 1 Tbsp minced garlic (a magical ingredient for deep flavor!)
Fried Fish Cakes
- 1 sheet fish cake (flat type, for a savory and delightful treat)
Cooking Instructions
Step 1
First, let’s make the delicious broth that defines Tteokbokki! In a pot, combine 1 Tbsp anchovy powder, 2 sheets of kelp, and 3.5 cups (700ml) of water. Bring to a boil over high heat. While the broth is simmering, cut the fish cakes into 8 bite-sized pieces and make ‘+’ incisions on the sausages. Prepping the ingredients beforehand will save you time during cooking.
Step 2
While the broth is boiling, boil 1 egg. Place the egg in a pot and simmer for about 10-12 minutes until perfectly hard-boiled. Cooling the boiled egg in cold water afterwards will make peeling easier.
Step 3
The chewy texture of the rice cakes is key to great Tteokbokki! Separate the mill tteok (wheat flour rice cakes) and soak them in cold water for about 10 minutes. If you’re short on time, soaking them even while you prepare other ingredients will prevent them from becoming too hard and help them absorb the sauce better.
Step 4
Now, let’s make the essential seasoning paste for Tteokbokki. In a bowl, combine 3 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp soy sauce, and 4 Tbsp oligo syrup. Mix them well. (We’ll add the minced garlic later!) This will create a perfect balance of sweet, spicy, and savory flavors.
Step 5
Once the broth is boiling beautifully, remove and discard the kelp sheets. Be careful not to over-boil the kelp, as it can become bitter. Stir the prepared seasoning paste into the broth. This is where the base for your delicious, spicy, and sweet Tteokbokki soup comes together!
Step 6
Here’s a secret tip to elevate the flavor of your broth Tteokbokki! We’ll use minced garlic in a unique way. Prepare a small sieve and place 1 Tbsp of minced garlic in it. Ladle some of the boiling broth over the garlic. This method infuses the broth with garlic aroma without having the garlic bits floating around, ensuring a clean eating experience. You’ll enjoy the deep garlic flavor without the texture of chewing raw garlic, making the soup less heavy and more pleasant.
Step 7
Now it’s time to add the rice cakes. Put the soaked mill tteok into the seasoned broth and let it cook. Stir occasionally to prevent the rice cakes from sticking together.
Step 8
As the rice cakes begin to soften, add the sausages with the ‘+’ incisions. The sausages will cook and release their savory flavor into the broth.
Step 9
When the mill tteok starts floating to the surface, it’s a sign they are almost cooked! Now, add the sliced fish cakes and the boiled eggs to the pot. They will soak up the delicious Tteokbokki sauce.
Step 10
Finally, add the chopped green onions for a fresh aroma. You can also add mushrooms or cabbage if you like! Your delicious broth Tteokbokki is almost ready!
Step 11
Now, let’s make the crispy fish cake fries, the perfect accompaniment to Tteokbokki. Take 1 sheet of fish cake (separate from the ones added to the Tteokbokki) and cut it lengthwise into 5 strips. You can adjust the size according to your preference; thinner strips will become crispier.
Step 12
Heat a generous amount of oil in a pan and fry the cut fish cake strips until golden brown on both sides. Frying them until crispy makes them delicious! These crispy fried fish cakes are wonderful when dipped into the warm Tteokbokki broth. Experience a fantastic combination of crispy outside and chewy inside. Don’t miss out on this ultimate home-style snack time!
