The Ultimate Soupy Tteokbokki Recipe
Mastering the Art of Delicious Soupy Tteokbokki
Recreate the irresistible taste of restaurant-style soupy tteokbokki right in your kitchen! This recipe uses a harmonious blend of anchovy broth and chicken stock to achieve a truly remarkable depth of flavor. It’s so delicious, you’ll want to enjoy every last drop of the broth, perhaps even with a side of rice! Perfect for a satisfying snack or a comforting meal.
Core Ingredients for Soupy Tteokbokki- 300g Tteokbokki rice cakes
- 5 sheets of flat fish cakes
- 2 stalks of green onion
- A pinch of sesame seeds
Flavor-Boosting Seasonings- 700g Anchovy broth (or store-bought broth)
- 2-3 cubes of Chicken stock
- 1 heaping Tbsp Gochujang (Korean chili paste)
- 4-5 Tbsp fine Gochugaru (Korean chili powder)
- 4 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 3 Tbsp Jochoeng (rice syrup or grain syrup)
- 0.7-1 Tbsp Soy sauce
Optional Add-ins for Extra Goodness- 6 Frozen dumplings
- 4 Gim-mari (seaweed spring rolls)
- 2 Hard-boiled eggs
- 700g Anchovy broth (or store-bought broth)
- 2-3 cubes of Chicken stock
- 1 heaping Tbsp Gochujang (Korean chili paste)
- 4-5 Tbsp fine Gochugaru (Korean chili powder)
- 4 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 3 Tbsp Jochoeng (rice syrup or grain syrup)
- 0.7-1 Tbsp Soy sauce
Optional Add-ins for Extra Goodness- 6 Frozen dumplings
- 4 Gim-mari (seaweed spring rolls)
- 2 Hard-boiled eggs
Cooking Instructions
Step 1
Generous amounts of green onion add wonderful flavor! Chop the washed green onions into roughly 5cm lengths. Slice the flat fish cakes into similar lengths for a balanced texture.
Step 2
Rinse the tteokbokki rice cakes under cold water to remove any excess starch or debris. This also helps prevent them from sticking together. If your rice cakes are quite firm, you can soak them in water for a short while to soften them before cooking.
Step 3
Now, let’s create the flavorful broth! In a pot, combine the anchovy broth, chicken stock cubes, gochujang, gochugaru, sugar, oligodang, jochoeng, and soy sauce. Bring to a boil over high heat and let it simmer for about 5 minutes, allowing the flavors to meld beautifully.
Step 4
Once the seasoning base is bubbling, add the prepared tteokbokki rice cakes. Let them cook until the broth returns to a gentle simmer, allowing the rice cakes to start softening and absorbing the delicious sauce.
Step 5
When the rice cakes are getting tender, add the sliced fish cakes and the white parts of the green onions. Reduce the heat to medium and continue to simmer, stirring occasionally, until the broth thickens slightly and the rice cakes are thoroughly coated and infused with the savory sauce. The fish cakes and green onions will release their flavors, enriching the broth further. (If you’re adding optional ingredients like dumplings, gim-mari, or hard-boiled eggs, add them now.)
Step 6
To finish, garnish with the green parts of the chopped green onions and a sprinkle of toasted sesame seeds. Serve immediately while hot to enjoy the delightful chewy texture of the rice cakes and the wonderfully spicy, savory broth!
