Raymon Kim's Addictive Vintage Tteokbokki
A broth-based tteokbokki that perfectly recreates the sweet, bold umami flavor of old-school stationery shop snacks from back in the day, using beef dashi and MSG instead of dried anchovy stock.
Ingredients needed 2 servings
Recipe
Cooking tips
- To achieve the authentic old-school stationery shop tteokbokki flavor, avoid adding garlic or onions to maintain a clean, crisp sweetness without any greasy heaviness.
- Do not add all the fish cake at once—use half to extract flavor into the broth, and reserve the other half to add at the end for better texture.
- Rice cake doesn’t thicken the broth as quickly as wheat-based tteok, so simmer gently until the broth has reduced sufficiently to reach the desired consistency.
Recommended for
- Those who miss the sweet, umami-rich tteokbokki from old-school stationery shops near schools.
- People who want a reliable, bold flavor without the hassle of making complex broths, using only dashi and MSG.
- Those looking for a generously soupy tteokbokki perfect for dipping fried foods or kimchi rice balls.
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