Umami Explosion! 4 Instant Rosé, Mala, and Cream Tteokbokki
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Here are four Tteokbokki recipes for you to enjoy a variety of flavors. Choose your favorite Tteokbokki from Instant Myeolchi Kal-guksu (멸치칼국수) Tteokbokki, Sarigomtang (사리곰탕) Rosé Tteokbokki, Mala Tteokbokki, and Cream Tteokbokki.
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This instant tteokbokki maximizes umami flavor by utilizing Nongshim Anchovy Kal-guksu (멸치칼국수) soup powder. It's characterized by its spicy yet refreshing seafood umami, making it perfect as a meal or a drinking snack.
📝 Editor's Notes
This is an instant tteokbokki (떡볶이) featuring Nongshim Anchovy Kal-guksu (멸치칼국수) soup powder, delivering deep umami flavor in just 15 minutes.
Its spicy yet refreshing seafood broth taste is superb, making it perfect as a meal or a drinking snack.
It's an ideal dish for a warm and hearty meal on chilly days, or when gathering with friends for a good time.
The deep flavor of the anchovy broth combined with the spiciness creates an addictively delicious taste.
🛒 Ingredient Tips
For tteokbokki (떡볶이) rice cakes, you can choose between wheat tteok (밀떡) or rice tteok (쌀떡) based on your preference.
Wheat tteok (밀떡) absorbs the sauce well and has a chewy texture, while rice tteok (쌀떡) is chewier and more filling.
For eomuk (어묵), using thick Busan-style fish cakes (부산 어묵) will make it even more delicious.
Choose fresh and firm cabbage, and chop it into large pieces; as it cooks, its sweetness will infuse into the tteokbokki (떡볶이), enriching the flavor.
Use both the white and green parts of the green onion to add both aroma and color.
🔄 Substitution Guide
Instead of Nongshim Anchovy Kal-guksu (멸치칼국수) soup powder, you can use regular kelp and anchovy broth.
However, the unique umami and seasoning of the soup powder may be lacking, so adjust the seasoning with guk-ganjang (국간장, Korean soup soy sauce) or aekjeot (액젓, fish sauce) and add a little more dashida (다시다) to deepen the flavor.
If you don't have beef dashida (다시다), you can use about 1/3 tbsp of Yeondu (연두, a vegetable-based seasoning sauce) or another general seasoning.
The flavor profile might change slightly, but the basic umami will remain.
You can also enjoy it like rabokki (라볶이) by just adding ramen noodles instead of tteok (떡), or add sundae (순대, blood sausage) or mandu (만두, dumplings) for an even tastier dish.
🥘 Ingredients
👨🍳 Cooking Points
There are two key cooking points for this recipe.
First, after thoroughly dissolving the soup powder and seasoning in water, add the tteok (떡) and eomuk (어묵) and bring it to a rolling boil over high heat.
This allows the ingredients to absorb the sauce evenly.
Second, when the tteok (떡) plump up, it's crucial to reduce the heat to medium-low and simmer gently for about 10 to 15 minutes.
During this process, the sauce penetrates deeply into the tteok (떡) and eomuk (어묵), making them much more delicious.
Be careful with heat control, as continuous boiling over high heat can cause the sauce to reduce too quickly and the ingredients to burn.
👨🍳 Directions
In a pan, add 600 ml of water and Nongshim Anchovy Kal-guksu (멸치칼국수) soup powder, then mix well to dissolve.
Add 1.5 tbsp of fine gochugaru (고춧가루), 0.5 tbsp of spicy gochugaru (고춧가루), 1.5 tbsp of sugar, 1/3 tbsp of beef dashida (다시다), 1/3 tbsp of minced garlic, and 1 tbsp of corn syrup (mulyeot, 물엿). Mix well.
Add the tteok (떡), eomuk (어묵), roughly chopped cabbage, and sliced green onions.
Add the Nongshim Anchovy Kal-guksu (멸치칼국수) noodles and boiled eggs, then bring to a rolling boil over high heat.
When the tteok (떡) start to plump up, reduce the heat to medium-low and simmer gently for about 10 to 15 minutes.
Finally, sprinkle with black pepper and serve.
After enjoying the tteokbokki (떡볶이), when the bottom of the pan is visible, add cooked rice, gim-garu (김가루, crushed roasted seaweed), and cham-gireum (참기름, sesame oil) to the remaining sauce. Stir-fry over high heat to evaporate the moisture until slightly crispy, creating a delicious fried rice.
💡 Tips
Once the tteokbokki (떡볶이) boils and the tteok (떡) plump up, reduce the heat to medium-low and simmer gently for about 10-15 minutes.
You can enjoy delicious fried rice by adding cooked rice, gim-garu (김가루), and cham-gireum (참기름) to the remaining tteokbokki (떡볶이) sauce and stir-frying it quickly over high heat.
📦 Storage & Reuse
Store leftover tteokbokki (떡볶이) in an airtight container in the refrigerator for 2-3 days.
When reheating, warm it slowly over low heat or in the microwave.
Adding a little water or broth will prevent the sauce from reducing too much and keep it moist.
If you have leftover sauce, you can freeze it and use it later for eomuk-tang (어묵탕, fish cake soup) or other stews.
If you have leftover sauce for fried rice, mix it with rice, gim-garu (김가루), and cham-gireum (참기름), then freeze and stir-fry later.
🥢 Who This Is For
This instant tteokbokki (떡볶이) with anchovy kal-guksu (멸치칼국수) powder is a dish that anyone, regardless of age or gender, will love, thanks to its spicy yet refreshing flavor.
It's highly recommended for those who enjoy hearty spicy food or prefer seafood-based umami flavors.
It's excellent as a weekend lunch or an evening drinking snack, and you'll surely receive compliments if you serve it as the main dish at a home party with friends.
Enjoy it even more deliciously with a cold beer or makgeolli (막걸리, Korean rice wine), and create a more abundant meal by adding jumeokbap (주먹밥, rice balls) or gim-mari twigim (김말이 튀김, seaweed-wrapped fried noodles).
🔥 Nutrition Info
One serving of this instant tteokbokki (떡볶이) with anchovy kal-guksu (멸치칼국수) noodles is estimated to be approximately 500-600 kcal.
The main ingredients, tteok (떡) and noodles, provide about 80-100g of carbohydrates, while eomuk (어묵) and boiled eggs contribute about 15-20g of protein.
Approximately 10-15g of fat is expected from the sauce and eomuk (어묵).
While cabbage and green onions provide small amounts of vitamins and dietary fiber, the sodium content can be high, so it's advisable to moderate broth intake.
Remember that consuming fried rice afterward will further increase calorie and carbohydrate intake.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Umami Explosion! 4 Instant Rosé, Mala, and Cream Tteokbokki Recipes?
- Main ingredients include Water, Nongshim Myeolchi Kal-guksu (멸치칼국수) Powdered Soup Base, Fine gochugaru (고춧가루), Spicy gochugaru (고춧가루), Sugar. You can choose between wheat tteok (밀떡) or rice tteok (쌀떡) according to your preference, but if you prefer a chewy texture, wheat tteok (밀떡) is recommended. For eomuk (어묵), choose thick rectangular or stick-shaped eomuk (어묵) rather than thin ones, as they retain their texture better when cooked. Select fresh and firm cabbage, and for green onions, use ones with more white stalk than green leaves for a richer sweetness and aroma. Most importantly, the Myeolchi Kal-guksu (멸치칼국수) powdered soup base is a key ingredient for this recipe, so make sure to have it ready.
- Q. What are the key tips for making Umami Explosion! 4 Instant Rosé, Mala, and Cream Tteokbokki Recipes?
- The most crucial cooking points are, first, thoroughly dissolving the powdered soup base and seasonings in water. Stir sufficiently to prevent clumps. Second, it's important to add the tteok (떡), eomuk (어묵), and vegetables, then bring to a rolling boil over high heat, carefully watching for the tteok (떡) to plump up. Be careful not to overcook as the tteok (떡) can become mushy. Third, once the tteok (떡) plump up, reduce the heat to medium-low and simmer gently for about 10-15 minutes. This process allows the seasoning to deeply penetrate the tteok (떡), creating a richer flavor. Finally, always sprinkle black pepper at the end to preserve its aroma.
- Q. How should I store leftover Umami Explosion! 4 Instant Rosé, Mala, and Cream Tteokbokki Recipes?
- For leftover tteokbokki (떡볶이), it's best to store it in an airtight container in the refrigerator for about 2-3 days. Prolonged storage may cause the tteok (떡) to harden or the sauce flavor to change. Freezing is not recommended as it can easily alter the texture of the tteok (떡). When reheating, gently stir over low heat or microwave. Adding a little water or broth at this time can help keep the tteok (떡) moist. Leftover ingredients like green onions and cabbage can be used in other stir-fries or added to doenjang-jjigae (된장찌개), for example.
- Q. How many calories are in Umami Explosion! 4 Instant Rosé, Mala, and Cream Tteokbokki Recipes?
- The nutritional information for this tteokbokki (떡볶이) recipe varies depending on ingredient quantities, but it's estimated to be around 400-550 kcal per serving. Carbohydrate content is relatively high, around 60-80g, due to the tteok (떡), noodles, sugar, and corn syrup. Protein intake is estimated at 15-25g from eomuk (어묵), beef dasida (다시다), and egg(s). Fat content is approximately 10-20g from eomuk (어묵) and sesame oil. Notably, cabbage and green onions provide Vitamin C and dietary fiber, and the umami components of the Myeolchi Kal-guksu (멸치칼국수) soup also contribute nutritionally. Enjoying it with fried rice will further increase calorie and carbohydrate intake.
- Q. Can I substitute ingredients in Umami Explosion! 4 Instant Rosé, Mala, and Cream Tteokbokki Recipes?
- Instead of Myeolchi Kal-guksu (멸치칼국수) powdered soup base, you can use a seafood dashi pack or anchovy broth for a cleaner and deeper seafood broth flavor. However, the unique umami of the powdered soup base may be slightly reduced. If you don't have beef dasida (다시다), you can use a small amount of oyster sauce or other types of seasoning powders, but the flavor profile might change slightly. If you dislike eomuk (어묵) or are vegetarian, you can add fried tofu pouches (yubu), mushrooms, or pumpkin to enhance texture and nutrition. Instead of spicy gochugaru (고춧가루), you can finely chop and add Cheongyang chili peppers (청양고추) for a fresher spicy kick.
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