Gimbap Tteokbokki: Elevate Your Tteokbokki with Gimbap!
A Creative Gimbap Leftover Recipe: Gimbap Tteokbokki
While dipping gimbap into tteokbokki sauce is delicious, incorporating gimbap directly into the tteokbokki by simmering it together creates an even richer flavor. The savory notes of the gimbap harmonize with the spicy and sweet tteokbokki sauce, resulting in a deeply satisfying dish. It offers a unique charm distinct from fried gimbap rolls!
Tteokbokki Base Ingredients- 200g tteokbokki rice cakes (or similar chewy rice cakes)
- 1 roll of gimbap (leftover gimbap, even from the day before, works perfectly)
- 1 sheet of fish cake
- 1/4 onion
- 5 perilla leaves (kkennip)
- 5cm white part of green onion, 5cm green part of green onion
Cooking Instructions
Step 1
First, let’s prepare the anchovy and vegetable broth, which will add depth to our tteokbokki. In a pot, combine 500ml of water, a handful of dried anchovies for broth, a piece of dried kelp (dashima), and 1 dried chili pepper (optional). Simmer for about 10 minutes. Remove the anchovies and kelp, using only the clear broth. If you’re short on time, you can use store-bought broth or plain water.
Step 2
In a deep pan or pot, pour in 300ml of the prepared anchovy and vegetable broth. Add 2 Tbsp of gochujang, 2 Tbsp of soy sauce, and 1.5 Tbsp of corn syrup (or rice syrup). Slice 1/4 onion thinly and add it to the pot. Bring to a simmer over medium heat and cook for 3-4 minutes until the sauce ingredients are well dissolved. The sweetness from the onions will infuse into the sauce, creating a richer flavor.
Step 3
Once the sauce broth is bubbling vigorously, add the tteokbokki rice cakes. Cook for about 3-4 minutes until the rice cakes become soft and chewy. Add the white part of the green onion, cut into large pieces, and cook along with the rice cakes. Stir occasionally to prevent the rice cakes from sticking together.
Step 4
Cut the fish cake into bite-sized pieces (triangles or rectangles) and add them to the pot once the rice cakes are partially cooked. Continue to simmer for another 2-3 minutes until the fish cakes are tender.
Step 5
Cut the gimbap roll into 2-3cm pieces so they are easy to scoop up with the tteokbokki. Once the rice cakes and fish cakes are cooked, carefully add the prepared gimbap pieces to the tteokbokki pan. The gimbap will absorb the tteokbokki sauce, becoming soft and blending beautifully with the flavors.
Step 6
Simmer for an additional 2-3 minutes until the sauce thickens slightly and the gimbap, fish cakes, and rice cakes are evenly coated. Taste and adjust seasoning if needed, adding a tiny bit more soy sauce or salt if it’s not salty enough. Just before turning off the heat, thinly julienne the perilla leaves (roll them up first) and slice the green part of the green onion diagonally. Add these to the pan and gently toss to incorporate their fresh aroma. Avoid overcooking them, as this can diminish their vibrant scent.
Step 7
Serve the Gimbap Tteokbokki generously in a bowl. Sprinkle with about 1/2 Tbsp of flaxseed powder for a nutty flavor and added nutrition. If you don’t have flaxseed powder, toasted sesame seeds are a delicious alternative. Enjoy the delightful combination of tteokbokki-soaked gimbap, chewy rice cakes, and tender fish cakes!
