Korean Soupy Tteokbokki (Rice Cakes in Spicy Gochujang Broth)
Gukmul-tteokbokki is a broth-based tteokbokki where rice cakes and fish cakes simmer in a kelp stock seasoned with gochujang, gochugaru, soy sauce, and sugar. Unlike dry or stir-fried versions, the generous broth lets the seasoning penetrate each rice cake while the fish cakes boost the soup's savory depth. Simmering over medium heat for eight to ten minutes softens the rice cakes while preserving a chewy core, and scallions stirred in at the end add freshness. The leftover broth is commonly enjoyed with a bowl of rice stirred in or with added ramyeon noodles.
Adjust Servings
Instructions
- 1
Simmer water with kelp over medium heat for 10 minutes to make broth.
- 2
Remove kelp, then dissolve gochujang, gochugaru, soy sauce, and sugar in the broth.
- 3
Add rice cakes and fish cakes, simmer for 8–10 minutes over medium heat.
- 4
Once rice cakes are tender, add green onion and simmer 1 more minute.
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