Hearty and Flavorful Gukmul Tteokbokki (Spicy Rice Cakes with Broth)
Make Delicious Gukmul Tteokbokki: A Hearty, Homemade Recipe
This Gukmul Tteokbokki is generously made with leftover vegetables from your fridge and plenty of glass noodles. It’s even more delicious when enjoyed together with the whole family.
Main Ingredients
- 300g Tteokbokki rice cakes (chewy rice cakes or soft wheat cakes)
- 150g Fish cakes
- 100g Dried glass noodles
- 2 Hard-boiled eggs
- 1/4 Cabbage
- 1/2 Carrot
- 1 Onion
- 1 Green onion
- 4 Dried kelp pieces (5x5cm)
- 4 Dried shiitake mushroom stems
Seasoning
- 2 Tbsp minced garlic
- 2 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar (or corn syrup)
- 1 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 2 Tbsp minced garlic
- 2 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar (or corn syrup)
- 1 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Here are the ingredients for making Gukmul Tteokbokki. I’ve gathered all the leftover vegetables from the refrigerator.
Step 2
Soak the dried glass noodles in water for 1 hour until softened.
Step 3
Cut the cabbage, onion, and carrot into appropriate sizes. For the fish cakes, slice them into bite-sized pieces. It’s a good idea to rinse the fish cakes briefly in hot water to remove excess oil for a cleaner taste.
Step 4
In a small bowl, combine all the seasoning ingredients (minced garlic, gochugaru, gochujang, sugar, soy sauce, oyster sauce, mirin) and mix well to create the delicious sauce. Having the sauce pre-mixed makes cooking much easier.
Step 5
Pour 750ml of water into a pot, add the dried shiitake mushroom stems and kelp. Bring to a boil over high heat, then reduce to medium heat and simmer for 2 minutes. Remove the kelp. This broth will add a deep flavor to your tteokbokki.
Step 6
Don’t discard the removed kelp! Slice it thinly, then mix with 1 Tbsp soy sauce and 1 Tbsp plum extract. This makes a great side dish (banchan) to enjoy later. It’s also delicious served alongside the tteokbokki.
Step 7
Add the pre-made seasoning mixture to the shiitake mushroom and kelp broth and stir well to combine. Taste the broth and add salt if needed to adjust the seasoning. (Note that the soy sauce and oyster sauce also contribute to the saltiness, so taste and adjust accordingly.)
Step 8
Bring the seasoned broth to a boil over high heat. Once it starts boiling, add the sliced fish cakes and simmer for 1-2 minutes.
Step 9
When the fish cakes are slightly cooked, add the sliced onion and cabbage and continue to simmer. The natural sweetness from the vegetables will enhance the broth’s flavor.
Step 10
Add the tteokbokki rice cakes to the pot and cook until they become soft and chewy. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.
Step 11
Once the rice cakes are tender, add the soaked glass noodles and the hard-boiled eggs. Let it simmer for a short while longer. Be careful not to overcook the glass noodles, as they will continue to absorb the broth and soften.
Step 12
Finally, add the diagonally sliced green onions and simmer for another brief moment. This will complete your delicious Gukmul Tteokbokki, with the fresh aroma of green onions enhancing the overall taste.
Step 13
Your hearty and flavorful homemade Gukmul Tteokbokki is ready! Gather your family around and enjoy this comforting and delicious meal together.
