Hearty and Delicious Tteokbokki (Spicy Rice Cakes)
Nutritious Tteokbokki for the Whole Family
I made a hearty and nutritious tteokbokki by adding plenty of boiled eggs and fish cakes to the chewy rice cakes. It’s fun to pick and choose your favorite ingredients! While store-bought tteokbokki is delicious, homemade tteokbokki made with love and care is truly special. Make your mealtime enjoyable with this homemade tteokbokki filled with affection and sincerity!
Tteokbokki Ingredients- 600g Tteokbokki rice cakes (garaetteok or similar)
- 5 Boiled eggs (for garnish)
- Pinch of salt (for boiling eggs)
- 1/2 Onion (sliced)
- 5 sheets of fish cake (cut into bite-sized pieces)
- 1 stalk of green onion (sliced diagonally)
- 4 Red chili peppers (seeds removed, minced or thinly sliced)
- 1 Cheongyang chili pepper (seeds removed, minced or thinly sliced)
- 1/2 Apple (for blending)
Spicy Broth Ingredients- 1 handful of dried anchovies (for broth, guts removed)
- 1/2 cup dried chili seeds (for a clean spicy flavor)
- 3 stalks of green onion (white and green parts)
- 1 liter of water
Golden Sauce Ingredients- 1 Tbsp minced garlic
- 1/2 tsp dried shiitake mushroom powder (for umami)
- 1/4 tsp dried kelp powder (for a refreshing taste)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp corn syrup (for natural sweetness)
- 1/2 Tbsp fish sauce (to enhance flavor)
- 1 Tbsp soy sauce
- 1 Tbsp sugar (to adjust sweetness)
- 2 Tbsp cooking oil (for stir-frying)
- 1 handful of dried anchovies (for broth, guts removed)
- 1/2 cup dried chili seeds (for a clean spicy flavor)
- 3 stalks of green onion (white and green parts)
- 1 liter of water
Golden Sauce Ingredients- 1 Tbsp minced garlic
- 1/2 tsp dried shiitake mushroom powder (for umami)
- 1/4 tsp dried kelp powder (for a refreshing taste)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp corn syrup (for natural sweetness)
- 1/2 Tbsp fish sauce (to enhance flavor)
- 1 Tbsp soy sauce
- 1 Tbsp sugar (to adjust sweetness)
- 2 Tbsp cooking oil (for stir-frying)
Cooking Instructions
Step 1
Soak the tteokbokki rice cakes in cold water for about 10 minutes until they become soft and pliable. This helps them absorb the sauce better, making them more delicious.
Step 2
In a pot, combine 1 liter of water, 1 handful of dried anchovies (with guts removed), 1/2 cup of rinsed dried chili seeds, and the white and green parts of 3 green onion stalks. Bring to a boil to create a flavorful broth. Let it simmer for 10-15 minutes, then strain out the solids.
Step 3
Slice the green onion diagonally and thinly slice the onion. This preparation helps the ingredients absorb the sauce well during cooking.
Step 4
Cut the fish cakes into bite-sized pieces, suitable for easy eating.
Step 5
Remove the seeds from the red and Cheongyang chili peppers, then mince or thinly slice them. Also, cut the 1/2 apple into small pieces and blend them together in a blender. This fruit and chili mixture will add a sophisticated flavor, subtle sweetness, and a glossy finish to your tteokbokki sauce.
Step 6
In a bowl, combine the blended mixture with 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp minced garlic, 1/2 tsp dried shiitake mushroom powder, 1/4 tsp dried kelp powder, 2 Tbsp corn syrup, 1 Tbsp sugar, 1 Tbsp soy sauce, and 1/2 Tbsp fish sauce. Mix well to create your golden sauce. This perfectly balanced sauce is the key to delicious tteokbokki!
Step 7
Boil the eggs in a pot with a pinch of salt until hard-boiled. Immediately transfer the boiled eggs to cold water to cool, then peel them. This makes peeling easier.
Step 8
Heat 2 Tbsp of cooking oil in a wide pan over medium-low heat. Add the sliced onions and green onions and sauté until they become translucent. This will bring out the sweetness of the onions and the fragrance of the green onions.
Step 9
Add the softened tteokbokki rice cakes and the prepared sauce to the pan. Stir-fry over medium heat until the rice cakes are evenly coated with the sauce and start to soften slightly.
Step 10
Add the blended apple and chili mixture to the pan. Stir-fry again until the sauce is well combined with the rice cakes, giving them a smooth and glossy appearance.
Step 11
Pour in the prepared broth until the tteokbokki is just covered. Bring to a boil over high heat. Once boiling, add the boiled eggs and sliced fish cakes. Reduce the heat to medium-low, cover the pan, and let it simmer for about 30 minutes, or until the rice cakes have absorbed the flavors and the sauce has thickened. If the sauce becomes too thick, you can add a little more broth. Your delicious tteokbokki is now ready!
