Tteokbokki (Korean rice cakes in sauce) - ecnivo/Recipes GitHub Wiki

By Doobydobap, with mods by meeee

Serves 3-4 as an app, 1-2 as a main.

Ingredients

Dashi:

  • 1/2 cup dried anchovies
  • 1 sheet kombu kelp (6 in. x 6 in.)
  • 1/2 leek, cut lengthwise and then into 4 inch segments
  • 600 mL water

Sauce:

  • 2 Tbsp gochugaru powder (adjust to spice level...)
  • 2 Tbsp gochujang
  • 2 Tbsp soy sauce
  • 2 Tbsp sugar
  • 3 garlic cloves, minced
  • 1 tsp oil
  • 1 tsp chicken broth powder

Assembly:

  • 400g rice cakes (tteok)
  • 150g fish cakes (cut into similar form factor as rice cakes)
  • other half of the leek, cut lengthwise into bits similar size as rice cakes
  • Garnish with scallions
  • Soft boiled egg

Steps

  1. Make dashi/broth first. Toast anchovies in a pot, no oil.
  2. Add the remainder of dashi ingredients. Simmer 30 minutes.
  3. Strain out the solids from broth (or strain the broth down the drain, whatever you want, really). Alternatively, skip this all by using powdered dashi.
  4. Put rice cakes and sauce into broth. Simmer 10 minutes.
  5. Put leeks and fish cakes in. Simmer 5 more minutes.
  6. Serve with scallion and soft boiled egg