Korean Soupy Tteokbokki (Rice Cakes in Spicy Gochujang Broth)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kelp-steeped water carries the gochujang and chili flakes, and the rice cakes simmer in it long enough to soak up the sauce rather than just wear it.
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Unlike stir-fried versions, this one should still have plenty of broth in the pot when the heat is turned off.
Ingredients
Instructions
- 1
Separate any stuck 300g rice cakes, then cut 150g fish cakes into bite-size pieces.
Slice 30g green onion on a diagonal and keep it aside, since it should go in at the end for a fresher finish.
- 2
Put 600ml water and 5g dried kelp in a pot and bring it to a gentle simmer over medium heat.
Cook for 10 minutes, then remove the kelp when the liquid turns lightly golden.
- 3
Lower the heat to medium-low and add 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, and 1 tbsp sugar.
Stir with a ladle until no paste lumps remain and the broth looks evenly red.
- 4
When the seasoned broth simmers evenly, add the rice cakes and fish cakes and return the heat to medium.
Stir often during the first 2 minutes so the rice cakes do not stick to the bottom.
- 5
Simmer for 8 to 10 minutes, stirring occasionally so the seasoning coats the rice cakes.
They are ready when they float, the outside looks glossy and soft, and a piece cuts easily with chopsticks while staying chewy inside.
- 6
Add the green onion and simmer for 1 more minute.
Turn off the heat when the broth lightly coats the rice cakes and fish cake while plenty remains in the pot.
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