Tteokbokki (Simmered Rice Cakes) Simmered in Anchovy Broth
A sweet and spicy snack-bar-style tteokbokki simmered down until thick in an anchovy broth seasoning base.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This tteokbokki is simmered down in anchovy broth with basic seasonings like gochujang and gochugaru until thick and saucy. Adding the fish cakes at the end keeps them chewy, and the leftover sauce is great for tossing with rice or glass noodles.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Rice cakes600 g
- Square fish cake (eomuk)4 sheets
- Cabbage200 g
- Large green onion (daepa)1/2 stalk
- Boiled egg
- Anchovy broth4 cups
Seasoning
- Gochujang (Korean red chili paste)3 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Fine gochugaru (Korean chili flakes)3 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)3 tbsp
- Sugar1–2 tbsp
- Minced garlic1/2 tbsp
- Ground black peppera little
- Feel free to add Vienna sausages, dumplings, cheese, or anything else you like.
Steps
Prepare the ingredients
Prepare 600g rice cakes, 4 sheets square fish cake (eomuk), boiled eggs, cabbage, and large green onion (daepa).
Feel free to also prepare Vienna sausages, dumplings, or cheese to your liking.
Cut the ingredients
Cut the fish cakes, rice cakes, cabbage, and green onion into bite-sized pieces.
Make the tteokbokki sauce
Pour 4 cups anchovy broth into a pot, add all the seasoning ingredients, turn on the heat, and once it starts boiling...
Add ingredients and simmer
Add the rice cakes, cabbage, green onion, and boiled eggs, then simmer until the rice cakes absorb the sauce, the vegetables turn tender, and the sauce thickens.
Add the fish cakes at the very end to keep their texture soft and chewy.
Finish
Eating tteokbokki while simmering it like this is hot and spicy, fighting heat with heat.
It starts out soupy, but over time it takes on that thick snack-bar tteokbokki look.
I used coarse gochugaru, but using fine gochugaru makes the color much prettier and gives it a thicker consistency.
Sweet and spicy snack-bar tteokbokki is always delicious whenever you eat it.
After eating the solid ingredients, you can finish off nicely by stir-frying rice or glass noodles in the remaining sauce.
Ppunwife's tips
- Add the fish cakes at the very end to keep their texture soft and chewy.
- Using fine gochugaru makes the color much prettier and gives it a thicker consistency.
- After eating the solid ingredients, you can stir-fry rice or glass noodles in the leftover sauce.
FAQ
Why are the fish cakes added at the very end of cooking?
They are added at the end so they do not become soggy and retain their soft, chewy texture.
Are there other ingredients that go well besides the basic ones?
You can add Vienna sausages, dumplings, cheese, or other toppings according to your preference.
How can I give the sauce a prettier color and a thicker texture?
Using fine gochugaru instead of coarse flakes yields a much prettier color and a thicker consistency.
