Korean Spicy Rice Cake Soup

Name: Korean Spicy Rice Cake Soup
Total time: 30 min
Yield: 4 Servings
Ingredients: 600.0 gr Rice Cake; 5 cup Anchovy Stock; 4.5 tbsp Gochujang; 2 tbsp gochugaru; 2 tbsp Soy Sauce; 2 tbsp Sugar; 4 clove Garlic; 180.0 gr Napa Cabbage; 1.5 piece Onion; 200.0 gr Korean Fish Cake; 4 piece Scallion

A brothy version of Korean tteokbokki with chewy cylindrical rice cakes, fish cakes, vegetables, and a spicy-sweet gochujang broth.

Active time: 15 min
Total time: 30 min
Servings: 4
Difficulty: easy

Cuisine: Korean
Meal type: Main Course
Diets: Halal, Pescatarian

Ingredients

Rice Cake 600.0 gr Cylindrical garaetteok; separated and thawed if frozen
Anchovy Stock 5 cup 1200.0 ml
Gochujang 4.5 tbsp Korean fermented red pepper paste 80.0 gr
gochugaru 2 tbsp Korean red pepper flakes 12.0 gr
Soy Sauce 2 tbsp 30.0 ml
Sugar 2 tbsp 25.0 gr
Garlic 4 clove Minced 12.0 gr
Napa Cabbage 180.0 gr Cut into bite-size pieces
Onion 1.5 piece Thinly sliced 150.0 gr
Korean Fish Cake 200.0 gr Cut into bite-size pieces
Scallion 4 piece Cut into short lengths 60.0 gr

Cookware

large pot
whisk
wooden spoon

Instructions

Step 1

Combine the anchovy stock, gochujang, gochugaru, soy sauce, sugar, and garlic in a large pot. Whisk until smooth, then bring to a boil over high heat.

Timer: 5 min (fixed)

Ingredients used: 1200.0 ml Anchovy Stock, 12.0 gr Garlic, 12.0 gr gochugaru, 80.0 gr Gochujang, 30.0 ml Soy Sauce, 25.0 gr Sugar

Cookware: large pot, whisk

Caution: Avoid leaning over the pot as the spicy broth begins to steam.
Step 2

Add the rice cakes, napa cabbage, and onion. Reduce to medium heat and simmer, stirring periodically, until the rice cakes are tender and the broth begins to thicken.

Timer: 10 min (fixed)

Ingredients used: 180.0 gr Napa Cabbage, 150.0 gr Onion, 600.0 gr Rice Cake

Cookware: large pot, wooden spoon

Tip: If the rice cakes are unusually hard or dry, soak them in warm water for 10 minutes and drain before adding.
Step 3

Stir in the fish cakes and continue simmering over medium heat until heated through and tender.

Timer: 5 min (fixed)

Ingredients used: 200.0 gr Korean Fish Cake

Cookware: large pot, wooden spoon

Tip: Stir gently to prevent the softened rice cakes from sticking to the bottom.

Caution: Ensure the fish cakes are piping hot throughout before serving.
Step 4

Add the scallions and simmer briefly. Remove from the heat and serve immediately with plenty of broth.

Timer: 2 min (fixed)

Ingredients used: 60.0 gr Scallion

Cookware: large pot, wooden spoon

Tip: The broth thickens as it stands; loosen it with a little hot water if needed.

Caution: The dense rice cakes and broth retain heat, so allow each serving to cool briefly before eating.

Nutrition (Estimated)

Basis: serving
Calories: 560 kcal
Protein: 15 g
Carbohydrates: 109 g
Fat: 5.5 g
Fiber: 5.5 g

Food safety

Caution: medium

Serve the fish cakes piping hot. Refrigerate leftovers within 2 hours, use within 2 days, and reheat to 74°C. Cut rice cakes into smaller portions for anyone at increased choking risk.