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For those who love Korean food, whenever you visit a Korean-style restaurant, tteokbokki is probably at the top of the list of dishes you always order. For those who love tteokbokki so much that you buy and eat it almost all the time, I'd like to share a simple and easy way to make tteokbokki at home that tastes just like the restaurant version.
Ingredients
- Tteokbokki rice cakes - 400 grams
- Fish cake sticks - 150 grams
- Dried anchovies - about 7 pieces
- Dried kelp (sea kelp) - 1 piece
- Korean red pepper paste (gochujang) - 4 spoons
- Red pepper powder (gochugaru) - 2 spoons
- Brown sugar - 1 spoon
- Boiled eggs - 2
- Spring onions - 3 stalks
- Water - 4 cups
Step-by-step method
(1) First, bring about 4 cups of water to a rolling boil over high heat. While the water is heating, clean the dried anchovies by removing their heads. Once the water is boiling, add in the cleaned anchovies. Also add in the piece of dried kelp at the same time. After boiling for about 20 minutes, remove the anchovies and kelp with a strainer, and pour the broth into a cup or bowl.
(2) Next, in a bowl, mix 4 spoons of Korean red pepper paste, 2 spoons of red pepper powder, 1 spoon of sugar, and a little water, stirring until well combined. Then pour the anchovy-kelp broth you set aside earlier into a pot and heat it over medium heat. Once the broth starts to boil, add the pepper paste mixture into the pot and stir well.
(3) Next, add the nicely cut tteokbokki rice cake pieces, the fish cake sticks, and the 2 peeled boiled eggs into the pot, and cook over low heat for about 15 minutes. Once the sauce has thickened and the rice cakes have become soft, remove the pot from the heat, sprinkle with chopped spring onions, and your delicious Korean-style tteokbokki is ready to enjoy.
Source : Asianfoodchannel
[Zawgyi]
For those who love Korean food, whenever you visit a Korean-style restaurant, tteokbokki is probably at the top of the list of dishes you always order. For those who love tteokbokki so much that you buy and eat it almost all the time, I'd like to share a simple and easy way to make tteokbokki at home that tastes just like the restaurant version.
Ingredients
- Tteokbokki rice cakes - 400 grams
- Fish cake sticks - 150 grams
- Dried anchovies - about 7 pieces
- Dried kelp (sea kelp) - 1 piece
- Korean red pepper paste (gochujang) - 4 spoons
- Red pepper powder (gochugaru) - 2 spoons
- Brown sugar - 1 spoon
- Boiled eggs - 2
- Spring onions - 3 stalks
- Water - 4 cups
Step-by-step method
(1) First, bring about 4 cups of water to a rolling boil over high heat. While the water is heating, clean the dried anchovies by removing their heads. Once the water is boiling, add in the cleaned anchovies. Also add in the piece of dried kelp at the same time. After boiling for about 20 minutes, remove the anchovies and kelp with a strainer, and pour the broth into a cup or bowl.
(2) Next, in a bowl, mix 4 spoons of Korean red pepper paste, 2 spoons of red pepper powder, 1 spoon of sugar, and a little water, stirring until well combined. Then pour the anchovy-kelp broth you set aside earlier into a pot and heat it over medium heat. Once the broth starts to boil, add the pepper paste mixture into the pot and stir well.
(3) Next, add the nicely cut tteokbokki rice cake pieces, the fish cake sticks, and the 2 peeled boiled eggs into the pot, and cook over low heat for about 15 minutes. Once the sauce has thickened and the rice cakes have become soft, remove the pot from the heat, sprinkle with chopped spring onions, and your delicious Korean-style tteokbokki is ready to enjoy.
Source : Asianfoodchannel
