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
Gukmul-tteokbokki is a soup-forward version of tteokbokki in which cylindrical rice cakes and fish cakes are simmered in a kelp-anchovy broth seasoned with gochujang, gochugaru, soy sauce, and sugar.
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Unlike dry or stir-fried versions, the generous broth saturates each rice cake from the outside in, while the fish cakes release their own savory juices into the liquid as they cook, building the stock to a richer baseline. Eight to ten minutes of medium-heat simmering leaves the exterior of each rice cake soft and yielding while the core stays chewy. Scallions go in at the end to cut through the heat with a bright, grassy note. The broth left over after the rice cakes and fish cakes are gone is widely regarded as the most prized part of the dish: regulars stir in a bowl of rice or drop in ramyeon noodles to make sure none of it goes to waste.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
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.
- 2Control
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.
- 3Season
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.
- 4Control
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.
- 5Control
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.
- 6Control
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gukmul-tteokbokki simmers chewy rice cakes in a savory anchovy broth with spicy gochujang.
- Finish cue
- Turn off the heat when the broth lightly coats the rice cakes and fish cake while plenty remains in the pot.
- Avoid this
- Stir frequently from the start so the rice cakes do not stick and the 600 ml broth reduces evenly.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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