Spicy & Tangy Kimchi Tteokbokki
A Unique Take on Tteokbokki
Tired of the same old tteokbokki? Try adding some slightly fermented kimchi! The distinctive sourness and savory depth of kimchi, combined with a spicy and sweet sauce, create a tteokbokki that stimulates the appetite and never gets boring. You’ll be surprised how much more exciting this dish becomes with just a simple addition of kimchi!
Tteokbokki Ingredients
- 150g Tteokbokki rice cakes
- 1/2 cup well-fermented kimchi
- 1/4 onion
- 1 stalk green onion
- 1 sheet fish cake
- 3.5 cups anchovy-kelp broth
Tteokbokki Seasoning
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 2/3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp soy sauce (adjust based on kimchi’s saltiness; omit if very salty)
- 1/2 Tbsp sugar
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 2/3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp soy sauce (adjust based on kimchi’s saltiness; omit if very salty)
- 1/2 Tbsp sugar
Cooking Instructions
Step 1
If your tteokbokki rice cakes are stiff, soak them in water for about 5 minutes. This will soften them, making them chewy and better at absorbing the sauce.
Step 2
Pour 3.5 cups of anchovy-kelp broth into a wide pot. If you don’t have homemade broth, you can use plain water or store-bought broth.
Step 3
In a small bowl, combine all the seasoning ingredients (gochugaru, gochujang, corn syrup, soy sauce, sugar). Whisk them together until well combined. Pre-mixing the sauce and bringing it to a boil once helps the flavors meld beautifully. If your kimchi is particularly salty or has a strong fermented flavor, you can reduce or omit the soy sauce.
Step 4
While the broth is heating, prepare the other ingredients. Cut the fish cake into bite-sized pieces, slice the onion thinly, and cut the green onion diagonally.
Step 5
Shake off excess seasoning from the kimchi, gently squeeze out some of the juice, and chop it into small pieces (about 1-1.5 cm wide). Chopping the kimchi finely ensures it integrates well into the tteokbokki.
Step 6
Once the seasoned broth is boiling, add the chopped kimchi and the softened rice cakes. The kimchi will infuse the dish with its signature spicy and tangy notes.
Step 7
Reduce the heat to low and simmer for about 5-7 minutes, or until the rice cakes are soft and chewy. The sauce will thicken as it cooks. Keep an eye on the consistency; you want it saucy but not watery. The rice cakes should be tender.
Step 8
When the rice cakes are cooked, add the prepared fish cake and onion slices.
Step 9
Continue to cook for a few more minutes until the fish cake is tender and the onion becomes translucent and sweet. This step allows the flavors to deepen and meld.
Step 10
Finally, add the diagonally sliced green onions and simmer for another minute to release their aroma. Your delicious Kimchi Tteokbokki is ready to be enjoyed! If you have any leftover sauce, try mixing it with rice and seaweed flakes for a delightful fried rice variation – a different kind of treat!
