Ryu Soo-young’s Soupy Tteokbokki: The Addictive Flavor Anyone Can Make!
Ryu Soo-young’s Easy Soupy Tteokbokki Recipe, Tteokbokki and Fish Cake Dish
Making everyday dishes easier and tastier! This is the tteokbokki recipe from Ryu Soo-young, also known as ‘Eo-nam-seon-saeng’. This recipe delivers a perfectly balanced sweet, spicy, and savory flavor that’s sure to be a hit.
Main Ingredients
- 1 package Tteokbokki rice cakes (approx. 300-400g)
- 2/3 package flat fish cakes (approx. 3-4 sheets)
Golden Sauce Mix
- 4 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Guk-ganjang (Soy sauce for soup, or regular soy sauce)
- 2 Tbsp Guk-ganjang (Soy sauce for soup, or regular soy sauce)
- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Sugar (Start with 2 Tbsp, add 1 Tbsp later)
- 1 Tbsp Cooking oil
- 1 tsp Black pepper
- 4 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Guk-ganjang (Soy sauce for soup, or regular soy sauce)
- 2 Tbsp Guk-ganjang (Soy sauce for soup, or regular soy sauce)
- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Sugar (Start with 2 Tbsp, add 1 Tbsp later)
- 1 Tbsp Cooking oil
- 1 tsp Black pepper
Cooking Instructions
Step 1
First, let’s prepare the golden sauce for our delicious soupy tteokbokki! In a large bowl, combine 4 Tbsp gochugaru, 2 Tbsp guk-ganjang, 2 Tbsp soy sauce, 2 Tbsp gochujang, 3 Tbsp sugar, and 1 Tbsp cooking oil. Mix them well. (Tip: You can start with 2 Tbsp sugar and add the remaining 1 Tbsp later after tasting.)
Step 2
In a pot, lay down the large pieces of green onion you’ve prepared. Arrange the cut fish cakes neatly on top of the green onions. Finally, pour in 600ml of water.
Step 3
Now, turn the heat to high. Add 1 Tbsp of sugar for sweetness and 0.5 Tbsp of minced garlic (optional) to enhance the flavor. Cover the pot and let it boil vigorously for about 3 minutes. This step helps the ingredients meld together.
Step 4
Once the water comes to a boil, add the tteokbokki rice cakes. Cook for just about 2-3 minutes until the rice cakes become soft and chewy. Be careful not to overcook them, as they can become mushy.
Step 5
When the rice cakes are softened, add all of the golden sauce mixture you prepared earlier. If there are any clumps of gochujang or sauce, gently break them apart and mix with the rice cakes.
Step 6
Stir gently with a spatula to ensure the sauce is well combined with the rice cakes and broth. Bring it back to a rolling boil over high heat. This is a crucial step where the sauce thickens and the flavors concentrate.
Step 7
Reduce the heat to medium-low and let it simmer for about 5 minutes, allowing the sauce to evenly coat the rice cakes. Check that the broth has thickened to your liking and the rice cakes are beautifully coated. Finally, sprinkle 1 tsp of black pepper for a finishing touch. Your delicious soupy tteokbokki is almost complete!
Step 8
While it’s delicious as is, you can elevate it further by sprinkling some cheese powder on top or serving it with a hard-boiled egg for a richer experience.
Step 9
For extra delight, bake frozen dumplings in an air fryer until crispy, and bake any leftover fish cakes in the oven until golden brown and slightly chewy. These crispy fish cakes make a fantastic side dish!
Step 10
Enjoy making and savoring this wonderful Ryu Soo-young style soupy tteokbokki!
