Main ingredients
tteokbokki rice cakessoybean sproutssquare Korean fish cake (eomuk)large green onionperilla leavesgochujanggochugaruoligosaccharide syrup (oligodang)beef dashida
Aha Bujang's Soybean Sprout Tteokbokki
Old-school pojangmacha-style soybean sprout tteokbokki, where the crisp sprouts and perilla leaf fragrance meld into a deep gochujang sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- Because the soybean sprouts release a refreshing broth, simmer gently over medium-low heat so the seasoning melds properly without separating.
- Using wheat rice cakes helps the seasoning absorb better, and adding the perilla leaves at the end preserves their fragrance.
- If you prefer a thicker sauce, extend the simmering time by 3–5 minutes.
Recommended for
- Those who want to enjoy a unique tteokbokki packed with crisp soybean sprouts, different from regular tteokbokki.
- Those who love the deep, rich seasoned broth of old-school pojangmacha-style tteokbokki.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Broth Tteokbokki
- Seonkyoung Longest's Vegan Brothy Tteokbokki
- Ttukdak Hyung's Broth Tteokbokki
- This Man's Cook's Fish Cake Soup Broth Tteokbokki
- Aha Bujang's Brothy Tteokbokki
- This Man's Cook Spicy Soup Rice Cake
- Solo Cooking God's Chicken Stew Sauce Soup Tteokbokki
- Solo Cooking God's Snack-Shop Soup Tteokbokki
- Lim Sung-geun's Broth Tteokbokki
- Lim Sung-geun's Daebak House Soup Tteokbokki
