Spicy, Sweet, and Chewy Tteokbokki Made with Rice Cake Soup Rice Cakes
Quick and Easy Tteokbokki Recipe Using Rice Cake Soup Rice Cakes
Here’s a simple and delicious tteokbokki recipe that uses leftover rice cake soup rice cakes, perfect for a quick homemade meal. Enjoy the delightful chewy texture of the rice cakes coated in a savory and sweet sauce!
Main Ingredients- 2 cups Rice cake soup rice cakes (tteokguk tteok) (approx. 300g)
- 1-2 sheets of fish cakes (optional, adjust to your preference)
- 1/2 cup chopped green onion (approx. 50g)
Seasoning Ingredients- 2 cups water (using a standard paper cup, approx. 400ml)
- 1 Tablespoon Gochujang (Korean chili paste, heaped)
- 1 Tablespoon Soy sauce
- 3 Tablespoons Sugar
- 1/2 Tablespoon Gochugaru (Korean chili flakes, for color and mild spice)
- 2 cups water (using a standard paper cup, approx. 400ml)
- 1 Tablespoon Gochujang (Korean chili paste, heaped)
- 1 Tablespoon Soy sauce
- 3 Tablespoons Sugar
- 1/2 Tablespoon Gochugaru (Korean chili flakes, for color and mild spice)
Cooking Instructions
Step 1
First, prepare 2 cups of rice cake soup rice cakes, the star of our tteokbokki. For this recipe, we won’t be soaking the rice cakes beforehand. Soaking them can sometimes make the rice cakes too soft or the sauce cloudy later on. This is especially true for rice cakes made with rice flour! Using them directly helps maintain a wonderfully chewy texture.
Step 2
In a pot, combine the 2 cups of prepared rice cake soup rice cakes with 2 cups of water (measured with a standard paper cup, about 400ml). Ensure the rice cakes are submerged. Now, add 3 tablespoons of sugar, which will provide the delightful sweetness, mix well, and bring it to a rolling boil over high heat. As the sugar dissolves, the sauce will begin to sweeten and thicken.
Step 3
Once the water is boiling vigorously, stir in 1 heaped tablespoon of gochujang, the key ingredient for that signature spicy flavor. Mix well to ensure the gochujang is fully dissolved into the sauce.
Step 4
Next, add 1 tablespoon of soy sauce for a boost of savory flavor. If you’re using Korean soup soy sauce (guk-ganjang), about 0.5 tablespoon should suffice. Stir again after adding the soy sauce and let it simmer until the sauce begins to reduce. You’ll start smelling that irresistible tteokbokki aroma!
Step 5
Now it’s time to add the complementary ingredients that enhance the flavor and texture. Add half a cup of chopped green onions (about 50g) and the fish cakes, cut into bite-sized pieces. While some recipes, like those by Chef Baek Jong-won, might only use green onions, I find tteokbokki incomplete without fish cakes, so I always add them! You can cut the fish cakes into shapes that are easy to eat or to your liking. Cook them together with the rice cakes and sauce.
Step 6
Finally, add 1/2 tablespoon of gochugaru (Korean chili flakes) to give the tteokbokki a more appetizing color. Be mindful not to add too much, as it can make it overly spicy. Add a moderate amount. Stir everything together and let it simmer until the sauce becomes slightly thick and coats the rice cakes beautifully. The tteokbokki is ready when the rice cakes are soft and well-coated in the delicious sauce!
