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Ingredients

Korean Soup Stock Ingredients

  • 175g (12 oz) Korean rice cakes (separated)

  • 75g (5.3 oz) Korean fish cakes (rinsed in hot water & cut bite-sized)

  • 1 cup (240mL) Korean soup stock (dried kelp & anchovy stock)

  • 30g (2 oz) onion (thinly sliced)

  • 1.5 tbsp (30g) gochujang (Korean chili paste)

  • 0.75 tbsp (10g) raw sugar

  • 0.5 tbsp (7.5mL) soy sauce

  • 0.5 tsp (2g) minced garlic

  • 0.5 tsp (1g) gochugaru (Korean chili flakes)

  • 0.5 tsp (1g) toasted sesame seeds

  • 0.5 tsp (2.5mL) sesame oil

  • 0.5 stalk green onion (finely chopped)

  • 3 cups (720mL) water

  • 5g (0.4 oz) dried kelp or Japanese kombu (pre-cut pieces around 6.5x4.5cm or 2.6x1.8 in)

  • 15g (1.1 oz) dried anchovies (about 20 medium-sized, cleaned)

Tteokbokki

01

Korean Soup stock

  • Clean Kelp: Gently wipe kelp with a damp towel to remove debris, but leave the white powder (mannitol) for sweetness and umami.

  • Soak Kelp: Place kelp in water in a saucepan for 1 hour (or overnight for deeper flavor). If short on time, skip this step.

02

Finishing the stock

  • Prepare Anchovies: Remove heads and black innards. Place cleaned anchovies in a spice ball or strainer for easy cleanup (optional).

  • Boil: Add the anchovy-filled strainer to the saucepan with kelp. Boil over medium-low heat for 10 minutes.

  • Finish Stock: Remove kelp, then continue boiling the anchovies for another 10 minutes on low heat.

Tteokbokki

03

Tteokbokki

Starting the tteokbokki

  • Prepare Rice Cakes: Soak rice cakes in warm water for 10 minutes if using packaged ones. Skip this step if using fresh, tender rice cakes.

  • Make the Sauce: In a bowl, mix gochujang, sugar, soy sauce, minced garlic, and gochugaru until well combined.

  • Cook Base: In a shallow pot over medium-high heat, boil the soup stock. Add the prepared tteokbokki sauce and stir to dissolve.

04

Finishing the tteokbokki

  • Combine Ingredients: Add rice cakes, fish cakes, and onion to the boiling stock. Cook for 3–5 minutes until rice cakes are tender.

  • Simmer: Reduce heat to low and simmer for 2–4 minutes to thicken the sauce and enhance the flavor.

  • Finish & Serve: Stir in sesame oil, sesame seeds, and green onion. Serve warm.

Tteokbokki
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