Soupy Tteokbokki (Spicy Braised Rice Cake)
This tteokbokki recipe gives you extra broth that spicy and slightly thick. You can enjoy it along with the chewy rice cakes and other additions such as boiled eggs and ramen noodles. Very delicious and comforting!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound tteokbokki tteok (떡볶이떡 (2 to 3-inch long rice cake pieces or oval shapes))
- 8 ounces napa cabbage (or green cabbage)
- 2 sheets eomuk (어묵, (fish cakes - aka oden))
- 2 scallions
- 1/4 onion
- 2 soft boiled eggs - optional
- 1/2 of 1 package raw ramen noodles - optional
- 5 to 6 cups anchovy broth
- 3 tablespoons gochugaru (고추가루, Korean red chili pepper flakes, preferably finely ground)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon corn syrup or oligodang (or use 1/2 tablespoon more sugar)
- 1 tablespoon garlic
- 1/2 teaspoon salt
- pinch pepper
Instructions
- 1
Soak the rice cakes for about 20 minutes if hardened or refrigerated. Make anchovy broth (see note).
- 2
Cut the cabbage, fish cake, and scallions into about 2-inch long pieces. Thinly slice the onion.
- 3
Mix all the seasoning ingredients in a small bowl with 3 tablespoons of the broth or water.
- 4
Add the anchovy broth (or water) to a large pan or shallow pot. Stir in the prepared seasoning mix. Bring it to a boil over medium high heat.
- 5
Add the rice cakes and cook, stirring occasionally. When the rice cakes started to soften, throw in the vegetables, fish cakes, and the optional eggs. Continue to boil, stirring occasionally, until the rice cakes and vegetables are soft, about 10 minutes. Add the optional noodles with 2 minutes remaining.