Servings
Font
Back
Soupy Tteokbokki (Spicy Braised Rice Cake)
4.8 from 141 votes

Soupy Tteokbokki (Spicy Braised Rice Cake)

Soupy Tteokbokki is a spicy Korean dish featuring chewy rice cakes simmered in anchovy broth with Napa cabbage, fish cakes, and scallions. The vibrant, savory sauce is enriched with gochugaru chili flakes, soy sauce, garlic, and a balance of sugar and corn syrup for mild sweetness, resulting in a flavorful, hearty stew often enjoyed with optional soft-boiled eggs and ramen noodles.

Servings: 4
Course: Main Course, Appetizer, Others

Ingredients

  • 1 pound tteokbokki rice cakes 떡볶이떡 (2 to 3-inch long rice cake pieces or oval shapes
  • 8 ounces Napa cabbage or green cabbage
  • 2 eomuk 어묵, (fish cakes - aka oden, sheets form
  • 2 scallions
  • 1/4 onion
  • 2 egg soft boiled, optional
  • 1/2 ramen noodles raw, 1 package, optional
  • 5 to 6 cups anchovy broth
Seasoning
  • 3 tablespoons gochugaru 고추가루, Korean red chili pepper flakes, preferably finely ground
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon corn syrup or use 1/2 tablespoon more sugar, or oligodang
  • 1 tablespoon garlic
  • 1/2 teaspoon salt
  • pinch black pepper

Instructions

    Cup of Yum
  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.

Notes

  • Prepare anchovy broth by boiling 12 to 14 medium dried anchovies (guts removed) and one piece of dried kelp (dashima) in 7 cups water for 10 minutes.
  • The homemade anchovy broth significantly enhances the dish’s umami flavor and authenticity.
  • Adjust sweetness by substituting corn syrup with sugar or oligodang to taste.