Savoring Soupy Tteokbokki
How to Make Delicious Soupy Tteokbokki
This is a soupy tteokbokki recipe where you scoop up the broth and rice cakes with a spoon for an incredibly satisfying experience. It’s perfect for a late-night snack or a quick treat! Visit https://mangoistree.tistory.com/ for more.
Basic Tteokbokki Ingredients- 800ml Water
- 400g Rice cakes (tteok)
- Cabbage, about 2/3 bowlful
- 1/2 Onion
- 5 small square fish cakes (eomuk)
Sweet and Spicy Sauce Ingredients- 2 Tbsp Soy sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Gochugaru (Korean chili flakes – adjust for spice level)
- 2 Tbsp Sugar
- 1 Tbsp Minced garlic
- 2 Tbsp Soy sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Gochugaru (Korean chili flakes – adjust for spice level)
- 2 Tbsp Sugar
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, prepare your rice cakes. Bring water to a boil and add the rice cakes. Cook them for about 3-5 minutes, or until they soften and float to the surface. If your rice cakes are very hard, soaking them in water beforehand will help.
Step 2
Drain the cooked rice cakes in a colander and rinse them thoroughly under cold running water two to three times. This step removes excess starch from the surface, resulting in a chewier texture and preventing the cakes from sticking together.
Step 3
Now, let’s prepare the broth or water that will form the delicious base of your tteokbokki. Pour 800ml of water into a pot and bring it to a boil over high heat.
Step 4
Time to make the flavor-packed sauce! In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of gochujang, 2.5 tablespoons of gochugaru, 2 tablespoons of sugar, and 1 tablespoon of minced garlic. Mix well until there are no lumps.
Step 5
Once the water starts boiling, add the prepared fish cakes and the well-mixed sauce to the pot.
Step 6
If your fish cakes were frozen, thaw them in cold water before adding them to the pot, then cut them into bite-sized pieces. If they are already thawed, you can add them directly. I prefer to cut them into larger pieces for a better bite.
Step 7
Now, add the rinsed rice cakes (400g), the coarsely chopped cabbage (about 2/3 bowlful), and the sliced onion (1/2 onion) to the pot. Adding vegetables will make the broth even more refreshing.
Step 8
With all ingredients in the pot, reduce the heat to medium and let it simmer. Cook for about 5-8 minutes, or until the onions and cabbage become translucent and tender, and the rice cakes have absorbed the sauce well. You can adjust the simmering time to achieve your desired broth consistency.
Step 9
Your soupy tteokbokki is ready! Turn off the heat. For an extra touch of richness, you can top it with mozzarella cheese or sliced cheese and let it melt before serving. Enjoy your delicious meal!