Soupy Tteokbokki

Name: Soupy Tteokbokki
Total time: 12 min
Cuisine: Korean
Ingredients: Water 1.5L; Gochujang (red chili paste) 97g; Sugar 150g; Brewed soy sauce 35g; Starch syrup 20g; Fine chili powder 60g; Starch syrup 180g; Salt 3g; Pepper 1-2g; Fish cake 200g; Wheat rice cakes 360g

A commercial-style recipe for nostalgic soupy tteokbokki sauce that can be made in 5 minutes for a month of easy meals.

KoreanOther

⏱️ 12 min total📝 14 steps

🍳 Start Cooking

What You'll Need

Water1.5L

Gochujang (red chili paste)97g

Sugar150g

Brewed soy sauce35g

Starch syrup20g

Fine chili powder60g

Starch syrup180g

Salt3g

Pepper1-2g

Fish cake200g

Wheat rice cakes360g

Instructions

Pour 1.5 liters of water into a large pot.

Add 97 grams of gochujang to the pot.

Add 150 grams of sugar to the pot.

Add 35 grams of brewed soy sauce to the pot.

Add 20 grams of starch syrup to the pot.

Add 60 grams of fine chili powder to the pot.

Add an additional 180 grams of starch syrup to the pot.

Add 3 grams of salt to the pot.

Add 1-2 grams of pepper to the pot.

Whisk the ingredients in the pot until well combined.

Cover with a lid and boil over high heat for 10 minutes.

⏱️ 10m 0s

Cut 200 grams of Busan fish cake into large pieces and add them to the boiling sauce.

Add 360 grams of wheat rice cakes to the pot.

Simmer for 2 more minutes while ensuring the ingredients are submerged.

⏱️ 2m 0s