Steps to Make Award-winning Tteokbokki (Mixed soup)
Hello everybody, it's Brad, welcome to my recipe page. Today, we're going to make a special dish, How to Prepare Quick Tteokbokki (Mixed soup). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tteokbokki (Mixed soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tteokbokki (Mixed soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tteokbokki (Mixed soup) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tteokbokki (Mixed soup) estimated approx 45 minutes.
To begin with this recipe, we have to first prepare a few ingredients. You can have Tteokbokki (Mixed soup) using 20 ingredients and 6 steps. Here is how you can achieve that.
From Seonkyoung Longest (seonkyounglongest.com)
Ingredients and spices that need to be Take to make Tteokbokki (Mixed soup):
- 2 tbsp warm water
- 2 tbsp sugar
- 2 tbsp gochugaru (Korean red pepper flake)
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp honey
- 1 tbsp soy sauce (low sodium) or liquid aminos
- 2 tsp chunjang, black bean paste
- 4 oz cabbage (thinly sliced)
- 2 green onion
- 1 carrot (julienne)
- 4 oz fish cake (optional)
- 6 oz rice cake
- 1 pack instant ramen noodles
- 4-6 oz thin noodles (buckwheat, rice noodles, or glass noodle)
- 5 cups chicken stock
- 8 oz mushroom (shiitake, oyster, etc. or a mixture)
- 1 pack enoki mushrooms
- cold cooked rice (optional)
- Nori Komi Furikaki (sushi seasoning (optional))
- 8-12 frozen dumplings (any flavor)
Steps to make Tteokbokki (Mixed soup)
- Fill a bowl with hot water, soak the rice cake in the hot water for 20+ minutes.
- In a small bowl, mix the water, sugar, gochugaru, gochujang, honey, soy sauce, and chunjang, into a smooth sauce. Can be made up to 7 days before use.
- In a wide deep pan/skillet, add the cabbage, onion, carrot, and mushrooms (not the enoki mushrooms). Then add the fish cake and rice cake.
- Continuing to layer the ingredients, add the noodles and enoki mushrooms. Pour the sauce over the top and add the dumplings. Lastly, slowly pour the chicken stock over the top.
- Bring the soup to a boil and reduce to medium heat. Let simmer until everything is cooked through. Stir as needed.
- (Optional step) Once all the noodles, dumplings, and other food is eaten, add the cold cooked rice to the leftover soup broth/sauce, stir until rice is coated. Turn the heat up to medium high to cook the rice until nice and crispy. Add sushi seasoning to taste.
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