Army-Style Tteokbokki Hot Pot

A dynamic and comforting fusion hot pot featuring handmade rice cakes, fish cakes, and instant noodles, crowned with a crispy golden-brown breaded chicken cutlet.

Ingredients

• 30 pieces handmade rice cakes
• 1 head cabbage
• 1 pack thin fish cakes
• 2 servings instant noodles
• 2 pieces breaded chicken cutlets
• 2 tbsp stir-fried rice cake sauce
• 400 ml liquid broth
• 4 pieces fried bean curd
• 2 stalks green onions
• 1 small bunch fresh parsley
• 1 slice yellow cheese
• 1 piece fresh broccoli

Instructions

1. 1Wash the Rice Cakes Thoroughly

   

   Place the handmade rice cakes into a large metal bowl and wash them thoroughly under continuous running water to completely remove surface starch.

   Tip: Ensure the water flows continuously to wash away all impurities.
2. 2Drain the Rice Cakes

   

   Transfer the thoroughly cleaned handmade rice cakes into a metal colander and let them drain completely to remove excess water before assembly.

   Tip: Ensure all excess water is removed so it doesnt dilute the hot pot broth.
3. 3Chop the Cabbage

   

   Take a head of cabbage and chop it into small pieces on a cutting board to prepare the hot pot basecite: 1.

   Tip: Cut evenly so the cabbage creates a uniform bed at the bottom of the pans.
4. 4Arrange Hot Pot Pans

   

   Set out multiple round metal hot pot pans and line the bottom of each pan evenly with the chopped cabbagecite: 1.

   Tip: Ensure the bottom is fully covered to prevent burning during heating.
5. 5Add Rice Cakes to Pans

   

   Arrange about 15 pieces of the drained handmade rice cakes directly on top of the prepared cabbage bed in each hot pot pan.

   Tip: Distribute the rice cakes evenly across each pan for balanced cooking.
6. 6Layer Fish Cakes

   

   Take thin slices of fish cake and arrange them on top of the rice cakes in the hot pot panscite: 1.

   Tip: Layer them neatly to absorb the flavors as the broth cooks down.
7. 7Add the Pre-Cooled Broth Base

   

   Scoop pre-cooled liquid broth using a metal ladle and pour it evenly into each prepared hot pot pan to control the cooking temperature.

   Tip: Using a pre-cooled broth helps control the cooking temperature and flavor balance.
8. 8Mix in the Spicy Sauce

   

   Add a spoonful of the secret stir-fried rice cake sauce into the broth base and mix it thoroughly until well incorporated.

   Tip: The special sauce provides the signature rich and spicy flavor profile for the dish.
9. 9Top with Bean Curd and Green Onions

   

   Arrange fried bean curd slices and freshly chopped green onion segments neatly on top of the assembled hot pot ingredients.

   Tip: Add the green onions toward the top so they retain a fresh texture and vibrant color as it heats.
10. 10Deep-Fry Chicken Cutlets

    

    Place breaded chicken cutlets into a large wok filled with hot oil and fry them until they sizzle and achieve a crispy golden texture.

    Tip: Maintain a steady medium-high oil temperature to ensure the coating turns golden without burning.
11. 11Plate the Crispy Chicken Cutlet

    

    Once the fried chicken cutlets reach a golden brown color, slice them appropriately and place them whole on top of the instant noodles in the hot pot pans.

    Tip: Placing the cutlet right over the noodles lets the crispy crust absorb some of the savory broth flavors.
12. 12Add Fresh Herbs

    

    Take freshly chopped parsley and gently sprinkle it over the top of the golden fried chicken cutlet resting on the instant noodles.

    Tip: Add the herbs just before serving to maintain their vibrant color and fresh aroma.
13. 13Pour Secret Spicy Sauce

    

    Using a metal ladle, pour the thick, rich secret spicy sauce directly over the arranged cabbage, rice cakes, and sliced grilled meat inside the hot pot pan.

    Tip: Ensure the sauce is distributed evenly over the ingredients so every bite absorbs the rich flavor.
14. 14Slice Fresh Onions

    

    Carefully slice fresh white onions into clean, uniform wedges to be used as a garnish and flavor base for the second variety of Army hot pot.

    Tip: Cut the onions smoothly to ensure they release their natural sweetness evenly during cooking.
15. 15Prepare Hot Pot Ingredients

    

    Gather and arrange the additional hot pot toppings, including plump sausages, peeled quail eggs, sliced potatoes, and pressed bean curd strips, alongside fresh cabbage leaves.

    Tip: Keep the ingredients neatly organized on your prep station for quick assembly into the hot pot pan.
16. 16Pour Fresh Milk Base

    

    Pour fresh milk directly into the hot pot pan over the arrangement of meat, sausages, rice cakes, onions, and spicy sauce instead of traditional broth.

    Tip: Using fresh milk creates a rich, creamy broth variation that balances out the spicy elements.
17. 17Add Cheese Layer

    

    Place a square slice of yellow cheese directly onto the portion of cooked Italian noodles to melt into the hot dish.

    Tip: The residual heat from the noodles will quickly melt the cheese into a rich, creamy coating.
18. 18Garnish with fresh broccoli

    

    Place a vibrant piece of fresh broccoli right in the center of the pan to add texture, color, and freshness to the simmering dish.

    Tip: Add the broccoli toward the end so it stays crisp-tender and retains its bright green color.

Storage & Reheating

Burn It Off

Frequently Asked Questions