Authentic Tteokbokki: The Secret to a Thick and Flavorful Sauce
Perfect for Chilly Weather! A Deliciously Sweet and Spicy Tteokbokki Recipe with a Rich, Thick Sauce
As the weather gets colder, that craving for comforting street food, tteokbokki, strikes! It’s a shame that finding traditional street food stalls is getting harder. But don’t worry, you can recreate that iconic taste right at home! This recipe reveals the secret to making a deep, rich, and thick sauce using anchovy broth. Packed with fish cakes and vegetables, it’s a truly satisfying dish!
Tteokbokki Ingredients (Serves 2)- 2 servings of rice cakes (tteok) (mill tteok or ssal tteok)
- 1 large handful of cabbage (approx. 100g)
- 2 sheets of square fish cakes
- 1 stalk of green onion
- 1 small onion
- 2-3 tablespoons cooking oil
- 1 ladle of anchovy broth (approx. 200ml) (for adjusting consistency)
- 1 boiled egg (optional)
- A pinch of sesame seeds (for garnish)
Tteokbokki Sauce (Golden Ratio!)- 200ml anchovy broth
- 3 heaping tablespoons gochujang (Korean chili paste) (approx. 45g)
- 2 tablespoons gochugaru (Korean chili powder) (approx. 15g)
- 2 tablespoons soy sauce
- 5 tablespoons oligosaccharide (or sugar, adjust sweetness as needed) (approx. 50ml)
- 1/2 tablespoon minced garlic (approx. 5g)
- 200ml anchovy broth
- 3 heaping tablespoons gochujang (Korean chili paste) (approx. 45g)
- 2 tablespoons gochugaru (Korean chili powder) (approx. 15g)
- 2 tablespoons soy sauce
- 5 tablespoons oligosaccharide (or sugar, adjust sweetness as needed) (approx. 50ml)
- 1/2 tablespoon minced garlic (approx. 5g)
Cooking Instructions
Step 1
Rinse the rice cakes under cold running water to prepare them. If using frozen rice cakes, soak them in cold water for about 10-15 minutes to slightly thaw. This helps them absorb the sauce better and achieve a softer texture.
Step 2
Cut the cabbage into bite-sized pieces, about 2-3cm squares. The cabbage adds a natural sweetness and delightful texture to the tteokbokki.
Step 3
Slice the green onion diagonally into about 3-4cm lengths, or chop it finely if you prefer. The aromatic quality of the green onion enhances the overall flavor of the dish.
Step 4
Thinly slice the onion. The natural sweetness from the onion will boost the savory depth of the tteokbokki sauce.
Step 5
Cut the square fish cakes into bite-sized pieces, approximately 3-4cm in length, usually into triangles or squares. Fish cakes are the perfect companion to tteokbokki!
Step 6
Prepare a generous amount of rich and savory anchovy broth using an anchovy broth bag, or by boiling dried anchovies and kelp. Good broth is the foundation for deeply flavored tteokbokki. Aim for about 400-500ml to have enough for both the sauce and simmering.
Step 7
In a bowl, combine all the sauce ingredients: 200ml anchovy broth, 3 heaping tablespoons gochujang, 2 tablespoons gochugaru, 2 tablespoons soy sauce, 5 tablespoons oligosaccharide, and 1/2 tablespoon minced garlic. Mix well until smooth and lump-free. Your delicious sauce is ready!
Step 8
Heat 2-3 tablespoons of cooking oil in a wide pan or pot over medium-low heat. Add the sliced green onions and onions and sauté until fragrant. This step allows the sweetness and aroma of the vegetables to infuse into the oil, creating a flavorful base for the tteokbokki.
Step 9
Once the onions become translucent, add the chopped cabbage and stir-fry for about 1-2 minutes until slightly wilted. Avoid overcooking the cabbage; you want it to retain a bit of its crispness.
Step 10
When the cabbage has slightly softened, add the cut fish cakes. Stir-fry briefly, being careful not to burn them. Sautéing the fish cakes beforehand helps them absorb the sauce better and adds a pleasant chewiness.
Step 11
Add the prepared rice cakes and the sauce to the pan. Stir everything together thoroughly to ensure the rice cakes and other ingredients are evenly coated with the sauce. Gentle stirring is key for even distribution.
Step 12
If the tteokbokki seems too thick or if you have a lot of ingredients relative to the sauce, add an extra ladle (about 100-150ml) of the prepared anchovy broth. This step is crucial for achieving that wonderfully thick and rich consistency.
Step 13
Reduce the heat to medium and let the tteokbokki simmer, stirring occasionally, for about 5-7 minutes, or until the rice cakes are soft and the sauce has thickened. Keep stirring to prevent the sauce from sticking to the bottom. Finally, sprinkle with sesame seeds and serve with a boiled egg on the side. Enjoy your homemade tteokbokki!
