Cuisine
Korean
Time
50 mins
Servings
2 people people
Anchovy stock
750 ml water
2 sheets kombu
⅓ cup dried anchovies
Tteokbokki
2 tablespoons gochujang (korean red pepper paste)
2 tablespoon gochugaru (korean red pepper flakes)
1 tablespoon soy sauce, plus additional to taste
1 tablespoon sugar, plus additional to taste
250g Tteokbokki tteok (korean rice cakes)
50g Eomuk (fish cakes), sliced, optional
50g (5 oz) cabbage, roughly chopped
2 spring onions, chopped into thirds
½ onion, roughly sliced
1 teaspoon sesame oil
1 teaspoon sesame seeds, to garnish (optional)
1 hard-boiled egg (optional, for garnish)
.
For the anchovy stock, fill a small pan with dried anchovies, kombu, and water. Bring to a boil then turn heat to low and simmer for 20 minutes, or until the stock has reduced by a third. Strain the stock then return it back into the pot. Add the gochujang, gochugaru, rice cakes, fish cakes, cabbage, onions, and spring onions to the pot. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until sauce has thickened.
Season to with sugar, soy sauce, and sesame oil. Serve hot and garnish with sesame seeds and a boiled egg, if desired.
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