1
Finely mince 1/4 of an onion and add to the pan.
Broth Tteokbokki
A savory broth-style tteokbokki recipe based on Chef Kim Dae-seok's 31 years of expertise.
KoreanOther
📝 18 steps
What You'll Need
Wheat cakes400g
Fish cake3 sheets
Water1L
Cheongyang chili pepper2 pieces
Onion1/4 piece
Green onion1 stalk
AnchoviesHalf a handful
Cooking oil2 tbsp
Gochujang3 tbsp
Fine red chili powder2 tbsp
Jin soy sauce3 tbsp
Sugar3 tbsp
Glutinous rice flour1 tbsp
Starch syrup2 tbsp
Oyster sauce1/2 tbsp
Instructions
2
Slice 1 stalk of green onion diagonally.
3
Split 2 Cheongyang chili peppers in half and mince finely.
4
Cut 2 of the 3 fish cake sheets and mince the remaining 1 sheet.
5
Mince the half handful of anchovies, minced Cheongyang chili peppers, and minced fish cake together.
6
Add 2 tbsp of cooking oil to the pan and stir-fry the minced onion and minced fish cake.
7
Pour 1 liter of water into the pan.
8
Turn the heat to medium and add 3 tbsp of gochujang.
9
Add the minced anchovy powder and 2 tbsp of fine red chili powder.
10
Add 3 tbsp of sugar.
11
Add 3 tbsp of jin soy sauce.
12
Slowly dissolve the gochujang, then add the sliced Cheongyang chili peppers.
13
Add 1 tbsp of glutinous rice flour.
14
Add 400g of wheat cakes.
15
Add the sliced fish cakes.
16
Add 2 tbsp of starch syrup.
17
Add 1/2 tbsp of oyster sauce.
18
Add the green onion to finish.