Homemade Instant Tteokbokki: A Deliciously Abundant Recipe
The Best Instant Tteokbokki You Can Make at Home, Even Better Than the Famous Sindang-dong Style!
I bought some delicious chewy rice cakes (tteok) the other day, thinking I’d just make regular tteokbokki. But then, the famous Sindang-dong style instant tteokbokki popped into my mind, so I decided to recreate that rich and satisfying dish at home! Instant tteokbokki is packed with so many wonderful ingredients, it’s a feast for the eyes! Although I’m not great with spicy food, I made the sauce this time with spicy gochugaru (red pepper flakes), and it turned out to be so addictively flavorful that you just keep wanting more, even if it’s a bit hot. My daughter loved it so much, she even fried rice in the leftover sauce at the end and finished every last bit! I used to visit Sindang-dong tteokbokki places but never really enjoyed them, often leaving much of it behind. Seeing her eat this homemade version so enthusiastically made me so happy. This instant tteokbokki is abundant, incredibly flavorful, and leaves you craving more. Enjoy making this delicious dish! Stay healthy today, everyone! ♡
Tteokbokki Ingredients- 700g chewy rice cakes (tteokbokki tteok)
- 2 sheets of fish cake (eomuk)
- 2 hard-boiled eggs
- 2 leaves of cabbage
- 1 stalk of green onion
- 1 packet of instant ramen noodles
Broth Ingredients- 1 handful of dried anchovies
- 1.5L water
- 1 handful of dried anchovies
- 1.5L water
Cooking Instructions
Step 1
To create a deep and flavorful broth, lightly toast the dried anchovies in a dry pan over medium heat for 1-2 minutes until fragrant, removing any fishy smell. Then, add 1.5L of water to the pan with the toasted anchovies and bring it to a boil over high heat.
Step 2
Once the broth is boiling, reduce the heat to medium and let it simmer for about 10 more minutes to develop a rich anchovy flavor. After simmering, turn off the heat and strain the broth through a sieve, discarding the anchovies. Set the clear broth aside.
Step 3
Let’s make the essential sauce for delicious tteokbokki! In a bowl, combine 2 Tbsp gochujang, 2 Tbsp soy sauce, 1 tsp jjajang powder, 3 Tbsp sugar, and 1 tsp minced garlic. Mix everything thoroughly until smooth and well combined, ensuring there are no lumps.
Step 4
Now, let’s prepare the vegetables and fish cake. Chop the cabbage into bite-sized pieces and cut the fish cake into similar sizes. Slice the green onion diagonally. Have your hard-boiled eggs ready as well.
Step 5
In a wide pot or a Korean hot pot (jeongol pan), arrange the rice cakes, chopped cabbage, fish cake, and hard-boiled eggs. Pour the prepared anchovy broth over the ingredients, ensuring they are mostly submerged.
Step 6
Dissolve the prepared sauce into the broth and bring it to a boil over high heat. Once the rice cakes start to soften and the sauce begins to thicken, add the ramen noodles. Continue to cook for another 2-3 minutes until the noodles are cooked through.
Step 7
When it’s bubbling and looks delicious, it’s ready to serve! Transfer the hot tteokbokki directly to the dining table and enjoy this wonderfully abundant dish. Feel free to add other noodles like jjolmyeon or dumplings for extra deliciousness. For a truly satisfying meal, try finishing it off by stir-frying rice, seaweed flakes, and sesame oil in the leftover sauce!
