Gochujang-Glazed Seafood Tteokbokki
Elevate the ultimate Korean street food classic with a pescatarian twist. This recipe swaps out traditional meat stocks for a rich, umami-packed seafood or kelp broth, loaded with tender cylindrical rice cakes (tteok), and a vibrant medley of prawns, squid and mussels. It's sweet, fiery, wonderfully chewy, and deeply satisfying.
Prep time: 15 mins | Cook time: 15 mins | Servings: 3–4
Ingredients
The Main Event:
- 1 lb (450g) cylindrical rice cakes (tteokbokki-tteok), separated and soaked in warm water for 15-20 minutes
- 8–10 large prawns, peeled and deveined
- 8–10 fresh mussels or clams, cleaned and scrubbed (ensure they are de-bearded)
- ½ squid, cleaned and cut into bite-sized rings or pieces (optional, great addition)
The Aromatics & Veggies:
- 2 cups Chinese leaf cabbage, coarsely chopped
- 1 medium onion, sliced
- 2 stalks green onion (scallions), cut into 2-inch lengths
- 1 small carrot, thinly sliced (for color and crunch)
The Broth & Sauce:
- 2½ cups (600ml) homemade kelp stock (dashima water) or light fish stock
- 3 generous tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean red chili flakes) — adjust up or down depending on your preferred heat level
- 1 ½ tbsp brown sugar or light corn syrup
- 1 ½ tbsp soy sauce (or soup soy sauce)
- 1 tsp minced garlic
- 1 tsp toasted sesame oil
- To garnish: Toasted sesame seeds and a pinch of finely chopped green onion
Instructions
- Prepare the Broth Base:In a wide, shallow skillet or a traditional Korean braising pan (tuber), combine your seafood or kelp stock, gochujang, gochugaru, brown sugar, soy sauce, and minced garlic. Whisk well over medium-high heat until the chili paste is completely dissolved and the liquid begins to simmer.
- Simmer the Rice & Veggies:Drain your soaked rice cakes and add them straight into the simmering spiced broth along with the cabbage, onions, and carrots. Let everything bubble away uncovered for about 5 to 7 minutes, stirring frequently so the sticky rice cakes don’t stick to the bottom of the pan.
- Introduce the Seafood:Lay the prawns, squid pieces, and mussels directly into the bubbling pan. Cover the pan with a lid for 2–3 minutes to let the steam open the mussels and turn the prawns opaque and pink.
- Finish and Garnish:Remove the lid, stir gently to coat the seafood in the spicy glaze, and fold in the green onions. Drizzle with the toasted sesame oil just before turning off the heat.
- Serve:Transfer immediately to a warm serving bowl. Garnish generously with toasted sesame seeds and extra fresh scallions. Serve piping hot while the rice cakes maintain their signature chewy stretch!