Spicy & Sweet Soupy Tteokbokki: Chewy Rice Cakes in a Delicious Broth
Easy Soupy Tteokbokki Recipe: A Perfect Blend of Flavorful Broth and Chewy Rice Cakes
Here’s a recipe for a simple yet delicious soupy tteokbokki, perfect as a snack or a light meal. Made with common ingredients, the savory broth is ideal for dipping fried items or dumplings. It’s a crowd-pleaser for both kids and adults!
Tteokbokki Ingredients
- 300g Tteokbokki rice cakes (rinsed in cold water)
- 2 sheets of square fish cakes (cut into bite-sized pieces)
- 600cc Anchovy broth (or kelp broth)
Tteokbokki Seasoning
- 2.5 Tbsp fine gochugaru (Korean chili powder)
- 2 Tbsp oligo-dang (corn syrup, adjust to taste)
- 1 tsp soy sauce
- 1 pinch of salt (to adjust seasoning)
- 2.5 Tbsp fine gochugaru (Korean chili powder)
- 2 Tbsp oligo-dang (corn syrup, adjust to taste)
- 1 tsp soy sauce
- 1 pinch of salt (to adjust seasoning)
Cooking Instructions
Step 1
First, prepare the fish cakes, a key ingredient for soupy tteokbokki. Cut them into bite-sized pieces, about 2×4 cm. Cutting them into manageable sizes will make them easier for everyone, including children, to eat.
Step 2
In a pot, pour 600cc of anchovy broth. Add 2.5 tablespoons of fine gochugaru first. Once the broth begins to boil, stir to dissolve the chili powder and let it simmer until it bubbles. This is the base for your delicious tteokbokki sauce.
Step 3
When the tteokbokki sauce starts to boil, prepare 300g of tteokbokki rice cakes. If your rice cakes have been refrigerated, they might be a bit hard. Briefly rinsing them in hot water will make them softer and help them absorb the sauce better. Add the rinsed rice cakes to the boiling sauce and cook over high heat for 5 minutes, allowing the sauce to penetrate the rice cakes. Then, reduce the heat to medium and continue to simmer for another 5-10 minutes until the rice cakes are tender.
Step 4
Once the rice cakes are cooked and the sauce has reduced to about two-thirds of its original volume, add the 2 cut fish cakes. Now it’s time for the flavors of the fish cakes and rice cakes to meld together.
Step 5
After adding the fish cakes, cook over medium heat rather than high heat. This prevents the fish cakes from becoming too soggy and ensures the flavors are balanced. It allows the tastes of the fish cakes and tteokbokki to harmonize naturally, creating a richer flavor profile.
Step 6
Once the mixture comes to a boil again after adding the fish cakes, add the pre-cooked hard-boiled eggs. (You can omit the boiled eggs if you prefer, or simply ladle plenty of the tteokbokki broth over them for an equally delicious experience!)
Step 7
The hallmark of good soupy tteokbokki is its generous amount of broth. A broth that isn’t too salty and remains moist is perfect for scooping up the rice cakes and fish cakes, and for savoring with a spoon at the end. Doesn’t it look appetizing?
Step 8
Serve the finished soupy tteokbokki in a bowl. Enjoy the delightful combination of chewy rice cakes, tender fish cakes, and the sweet and spicy broth with every spoonful. It’s a fantastic side dish or even a satisfying late-night snack.
