Flavorful & Spicy Korean Soup Tteokbokki
The Ultimate Soup Tteokbokki Made with Rice Cake Soup Rice Cakes!
Enjoy delicious soup tteokbokki at home that rivals your favorite restaurant! Using rice cake soup rice cakes (tteokguk tteok) results in a wonderfully chewy texture and allows the sauce to penetrate beautifully. Scooping up the flavorful broth with each bite is a delightful experience. This recipe offers a fantastic combination of chewy rice cakes and rich, savory broth, perfect for a beloved Korean snack for the whole family.
Tteokbokki Ingredients
- 5 sheets of square fish cakes
- 4 hard-boiled eggs (or baked eggs)
- 3 cups of rice cake soup rice cakes (tteokguk tteok) (approx. 450g)
- 1 stalk of green onion
- 5 cups of anchovy-kelp broth (approx. 1L)
- 2 Tbsp soy sauce for soup (ganjang)
- 3 Tbsp sugar
- 3 Tbsp fine gochugaru (Korean chili powder)
Cooking Instructions
Step 1
First, prepare the fish cakes and eggs that will add flavor to your tteokbokki. Cut the square fish cakes into bite-sized pieces, similar in size to the rice cake soup rice cakes (about 3-4 cm). Peel the hard-boiled eggs completely. (You can also use baked eggs if preferred.)
Step 2
Place the 3 cups of rice cake soup rice cakes into a large pot. If your rice cakes are very hard or dry, soak them in lukewarm water for about 10-15 minutes before cooking to soften them for a chewier texture. Separate the white and green parts of the green onion. Finely chop the white part and set aside. Roughly chop the green part to add later.
Step 3
Pour 5 cups of anchovy-kelp broth over the rice cakes and the chopped white part of the green onion. While water can be used, using anchovy-kelp broth will result in a much richer and more savory soup.
Step 4
Now it’s time to add the seasonings that will define the flavor of your tteokbokki. Add 2 Tbsp of soy sauce for soup, followed by 3 Tbsp of sugar and 3 Tbsp of fine gochugaru. Stir everything well with a spatula or spoon until the seasonings are evenly distributed and no clumps remain.
Step 5
Place the pot over high heat and bring to a boil. Once the broth is vigorously boiling, add all the prepared fish cakes and hard-boiled eggs. The fish cakes will release their flavor into the broth as they cook.
Step 6
Continue to simmer for about 5-7 minutes, or until the fish cakes are tender and the rice cakes are soft and chewy. Finally, add the roughly chopped green parts of the green onion and simmer for another minute to finish your delicious soup tteokbokki. Avoid overcooking the green onion at this stage to maintain its crispness and fresh aroma.
Step 7
Enjoy your hot, spicy, and flavorful soup tteokbokki with its chewy rice cakes, tender fish cakes, and soft eggs! Scoop up generous portions of the broth with each bite for a truly satisfying experience. Make your mealtime special with this homemade Korean classic!
