Spicy and Savory Seafood Tteokbokki
Perfect Home Bar Snack for a Rainy Day: Seafood Tteokbokki Recipe
Beat the humid, gloomy weather with this mouthwatering spicy and sweet seafood tteokbokki! The chewy rice cakes, fresh seafood, and crisp vegetables create a satisfying meal or a perfect accompaniment to your drinks at home. Enjoy a delightful home bar experience with this easy-to-make dish.
Main Ingredients- Tteokbokki rice cakes 250-300g (soaked in water)
- Frozen mixed seafood 180g (rinsed under running water)
- 1 fresh squid (cleaned and cut into bite-sized pieces)
- 2 sheets of fish cake (cut into bite-sized pieces)
- 1/2 onion (sliced)
- 250g cabbage (cut into large pieces)
- 1 green onion (cut diagonally)
- 1 Korean chili pepper (cut diagonally, adjust to taste)
- 2 portions of flat glass noodles (soaked in water, optional)
Seasoning Ingredients- 1.5 Tbsp Gochujang (Korean chili paste)
- 1-2 Tbsp Gochugaru (Korean chili flakes, adjust for spice level)
- 1.5 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Corn syrup (for shine and sweetness)
- 1 Tbsp Anchovy sauce (for umami)
- Pinch of black pepper
- 0.5 Tbsp Minced garlic
- 650-800ml Water (adjust according to ingredient volume)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1-2 Tbsp Gochugaru (Korean chili flakes, adjust for spice level)
- 1.5 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Corn syrup (for shine and sweetness)
- 1 Tbsp Anchovy sauce (for umami)
- Pinch of black pepper
- 0.5 Tbsp Minced garlic
- 650-800ml Water (adjust according to ingredient volume)
Cooking Instructions
Step 1
First, soak the tteokbokki rice cakes and flat glass noodles in cold water until softened. Clean the fresh squid by removing the innards and bone, then cut it into bite-sized pieces (about 2cm). Rinse the frozen mixed seafood under cold running water to thaw. Slice the onion, cut the cabbage into large pieces, and diagonally slice the green onion and Korean chili pepper.
Step 2
In a deep pot, combine the gochujang, gochugaru, soy sauce, sugar, corn syrup, anchovy sauce, black pepper, and minced garlic. Add 650-800ml of water and stir well to dissolve the seasonings. Bring to a boil over high heat. Once boiling, add the soaked rice cakes and cook over medium heat for about 3-5 minutes, allowing the sauce to coat the rice cakes evenly.
Step 3
Once the rice cakes are somewhat tender, add the cut fish cakes, cabbage, and onion. Continue to cook over medium heat for about 5 minutes until the vegetables are softened. If the sauce becomes too thick, you can add a little more water.
Step 4
Now, add the prepared mixed seafood and bring it to a boil. Seafood cooks quickly and can become tough if overcooked, so add it to the boiling sauce and cook only until it changes color.
Step 5
Add the optional flat glass noodles and cook for about 3 more minutes, or until they become transparent and chewy. These noodles add a delightful chewy texture, making your tteokbokki even more satisfying.
Step 6
Finally, add the prepared fresh squid. Squid cooks very quickly, so be careful not to overcook it.
Step 7
Garnish with the sliced green onion and Korean chili pepper. If you prefer more heat, sprinkle a little extra gochugaru on top. Reduce the heat to low and simmer for about 3 more minutes, allowing the sauce to thicken slightly and meld the flavors. This completes your delicious seafood tteokbokki. Adjust the sauce consistency to your liking, ensuring it’s not too salty.
Step 8
Appetizing Seafood Tteokbokki
Step 9
Serve immediately while hot in a generous portion. It makes a fantastic home bar snack or a hearty meal. Feel free to add boiled eggs or ramen noodles for an even more complete dish.
