Super Next Level Tteokbokki

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This Tteokbokki sauce is authentic and amazingly delicious! The combination of sweet, spicy, and savory are always welcomed in this house. The extra step to make the broth the right way is easy and worth it. This is the perfect communal dish for sharing and eating over a portable burner to keep it bubbly and warm! THEN complete this feasting experience with fried rice at the end by sopping up all that leftover sauce! I'm drooling.

If you love Tteokbokki, you've got to try this and share with friends and family!!

📸 The Recipe Sherpa
✅✅✅ Ingredients ✅✅✅ 12 oz rice cake - soak in HOT water for 30 mins, set aside https://amzn.to/2RUwHAe

Broth - Low simmer, covered. 30 mins. Strain. Keep shitaki. (You can make this a day in advance. Store in refrigerator) - 5 cups water - 6 dried anchovies https://amzn.to/32R1Xq3 - 4 dried shitaki mushrooms https://amzn.to/32V1dk1 - 1 sheet dried kelp (mine is 5 x 7) You can cut these to size. https://amzn.to/364ggdb

Add ins - Prep and set aside - 1/2 small onion, sliced - 1 green onion, sliced - 1 package dried ramen noodles without sauce https://amzn.to/2EmyQl4 - 6 oz fish cake of your choosing, sliced

- 2 hard boiled eggs, peeled
- 4 to 6 fried mandu

Sauce - Mix and set aside (Can make this days in advance, store in refrigerator)

- 1½ tbs gochugaru https://amzn.to/3cmfN6Z - 2 tbs sugar - 2 tbs water - 1 tbs soy sauce - 1½ gochujang https://amzn.to/3mDbVDz - 1 tbs honey

Fried Rice

- Optional but must :) - Instant sticky rice https://amzn.to/30gClBB - Optional but must :) - Roasted seaweed https://amzn.to/33OWYFU

Tools I Use

12 inch everyday pan https://amzn.to/2FZzMwq
Long handle Korean spoons https://amzn.to/2ROziMe
Method
  • I recommend using a 12 inch shallow pan to ensure the rice cakes are spread out and can cook evenly. Place the pan on medium heat. Add a little stock to the bottom to prevent the ingredients from burning.
  • Scatter the onions and fish cake on the bottom. Then top with the ramen, eggs, mandu, and rice cakes. (Rice cakes on top so they don't stick to the pan)
  • Pour the sauce over the top. Add the remaining broth.
  • Simmer uncovered for 10-15 mins, stirring often to scatter the ramen and prevent burn.
  • Once the broth is thickened to your liking and the rice cakes are tender chewy, it is done!! 
Optional Fried Rice - This is a must in my house

  • With the remaining sauce and bits left in the pan, bring it back to a low simmer and add a tbs of vegetable oil
  • Add instant sticky rice and crumbled roasted seaweed
  • Fry the rice mixture absorbing all the sauce and eat it straight out of the pan when it is done and hot!!


Enjoy and Thanks for Visiting!

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