Super Simple Instant Tteokbokki Recipe (No Broth Needed)
Super Simple Instant Tteokbokki Recipe (No Broth Needed)
Whip up Delicious Instant Tteokbokki in a Flash!
Craving some tasty tteokbokki but short on time? This instant tteokbokki recipe is your answer! No need for broth – it’s quick, easy, and undeniably delicious, even if it’s a little less health-conscious. Perfect for late-night snacks, quick bites, or even as a delightful accompaniment to drinks. Get ready to enjoy this beloved Korean comfort food at home!
Essential Ingredients- 15 Tteokbokki rice cakes (garaetteok type)
- 1 sheet of fish cake
- 1 packet of instant noodles (ramen)
- 4 cups (800ml) water
- 3 leaves of cabbage
Magic Seasoning Blend- 2 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp red chili paste (gochujang)
- 1/3 packet of ramen soup powder
- 2 Tbsp red chili flakes (gochugaru)
- 2.5 Tbsp corn syrup (mulyeot)
- 1/2 Tbsp black bean paste (chunjang)
- 2 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp red chili paste (gochujang)
- 1/3 packet of ramen soup powder
- 2 Tbsp red chili flakes (gochugaru)
- 2.5 Tbsp corn syrup (mulyeot)
- 1/2 Tbsp black bean paste (chunjang)
Cooking Instructions
Step 1
First, rinse the tteokbokki rice cakes under running water to separate any stuck-together pieces. Cut the fish cake into bite-sized pieces, about 2x5cm. Feel free to adjust the ratio of rice cakes, fish cakes, and ramen noodles to your personal preference!
Step 2
The cabbage will add a touch of sweetness and a pleasant crunch to your tteokbokki. Slice it into thick shreds, about 1cm wide.
Step 3
Now, let’s create the magic sauce! In a wide pan or pot, combine the 4 cups (800ml) of water with all the seasoning ingredients: soy sauce, gochujang, ramen powder, gochugaru, corn syrup, and chunjang. Stir well to dissolve any clumps. Place over low heat and bring to a gentle simmer, allowing the flavors to meld together.
Step 4
Once the sauce mixture is warm and simmering, add the tteokbokki rice cakes. Stir occasionally to prevent them from sticking to the bottom of the pan.
Step 5
As the rice cakes soften and begin to float to the surface, it’s time to add the next ingredients.
Step 6
Once the rice cakes are partially cooked and floating, add the sliced fish cake. Let it simmer for about 2-3 minutes, allowing the fish cake to absorb the flavorful sauce and become tender.
Step 7
Now for the star of the show: the ramen noodles and crunchy cabbage! The ramen will cook in the tteokbokki sauce, giving it a unique and extra delicious flavor compared to cooking it in plain water.
Step 8
Adjust the heat to medium. Ladle some of the simmering sauce over the ramen noodles to help them loosen up. Gently separate the noodles with a spoon as they cook to ensure they remain wonderfully chewy and not clumped together.
Step 9
When the ramen is cooked to your liking (al dente is great!) and the sauce has thickened slightly, turn off the heat. Be careful not to overcook, as the rice cakes can become hard and the noodles mushy. Enjoy immediately! And for a fantastic finale, consider adding some cooked rice and seaweed flakes to any remaining sauce for a delicious fried rice – it’s a must-try!
