1
Microwave a handful of medium-sized anchovies for 20 seconds to remove the fishy smell.
⏱️ 0m 20s
Old-fashioned Tteokbokki
An old-fashioned tteokbokki recipe featuring a savory anchovy broth, based on Chef Kim Dae-seok's 33 years of expertise.
KoreanOther
⏱️ 10 min total📝 16 steps
What You'll Need
Large dried anchovies1 handful
Water4 cups (800mL)
Rice cakes500g
Fish cake2 sheets
Red chili powder3 tbsp
Gochujang3 tbsp
Jin soy sauce2 tbsp
Starch syrup3 tbsp
Sugar1 heaping tbsp
Cheongyang chili pepper2 pieces
Boiled egg3 pieces
Green onion1 stalk
Miwon (MSG)1 pinch
Instructions
2
Pour 800mL of lukewarm water into a pot and add the handful of large dried anchovies.
3
Turn the heat to medium and boil for 7 minutes to create a rich anchovy broth.
⏱️ 7m 0s4
Slice 1 stalk of green onion in half lengthwise, then cut into 4-5cm lengths.
5
Finely mince 2 Cheongyang chili peppers.
6
Cut 2 sheets of fish cake into bite-sized zigzag shapes.
7
Remove the anchovies from the broth after boiling for 7 minutes.
8
Add 500g of pre-soaked rice cakes to the broth.
9
Add 3 tbsp of red chili powder.
10
Dissolve 3 tbsp of gochujang into the broth.
11
Add 2 tbsp of jin soy sauce.
12
Add 1 heaping tbsp of sugar and 3 tbsp of starch syrup to taste.
13
Add the minced Cheongyang chili peppers, green onions, and fish cakes.
14
Add 3 boiled eggs.
15
Add 1 pinch of Miwon.
16
Set the heat to medium and simmer for 3 minutes until the sauce thickens.
⏱️ 3m 0s