Savory & Sweet Soupy Tteokbokki
Restaurant-Quality Soupy Tteokbokki: The Secret Golden Ratio Sauce Recipe
Perfect for when you have no appetite! This soupy tteokbokki features a mouthwatering spicy and sweet sauce, chewy rice cakes, and generous toppings that will keep you coming back for more. Enjoy this addictive, authentic taste right in your own kitchen!
Main Ingredients- 400g Tteokbokki rice cakes (if using soft cakes, no need to soak)
- 2 sheets of square fish cakes
- 1 handful of cabbage (approx. 100g)
- 1/2 handful of green onions (approx. 50g)
Golden Ratio Sauce- 1 to 1.5 Tbsp Gochugaru (Korean chili powder, adjust for spice)
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Oyster Sauce (for umami boost!)
- 1 Tbsp Oligodang (corn syrup, for shine and sweetness)
- 1 Tbsp Sugar (for extra sweetness)
- 1 Tbsp Soy Sauce
- 1 tsp Curry Powder (for a unique aromatic touch)
- 1 tsp Black Pepper
- 1 to 1.5 Tbsp Gochugaru (Korean chili powder, adjust for spice)
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Oyster Sauce (for umami boost!)
- 1 Tbsp Oligodang (corn syrup, for shine and sweetness)
- 1 Tbsp Sugar (for extra sweetness)
- 1 Tbsp Soy Sauce
- 1 tsp Curry Powder (for a unique aromatic touch)
- 1 tsp Black Pepper
Cooking Instructions
Step 1
If your rice cakes are hard and stiff, soak them in cold water for about 1 hour until softened. If you’re using fresh, soft rice cakes, you can skip this soaking step.
Step 2
In a bowl, combine all the sauce ingredients: gochugaru, gochujang, oyster sauce, oligodang, sugar, soy sauce, curry powder, and black pepper. Mix them well to create your delicious sauce base in advance.
Step 3
Cut the cabbage into large, bite-sized pieces. This size makes it easy to enjoy with the broth.
Step 4
Chop the green onions into large pieces, similar in size to the cabbage. They will add a wonderful fragrance.
Step 5
Slice the square fish cakes into long strips, about 2-3 pieces per sheet. They’ll be delicious simmered with the rice cakes.
Step 6
Pour 3 cups (approx. 600ml) of water into a wide pan. Add the soaked rice cakes and the pre-made sauce mixture. Bring to a boil over high heat, cooking until the rice cakes become soft and the sauce is well incorporated.
Step 7
Once the rice cakes are tender, add the sliced fish cakes. As they simmer, they will absorb the flavor and enrich the broth.
Step 8
Finally, add the large chunks of cabbage and green onions. Simmer for another short while until the vegetables are slightly tender but still retain some crispness. This helps maintain a pleasant texture.
