Ingredients
Units
Scale
- 1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces)
- 4 ounces green cabbage yangbaechu, 양배추
- 3 cups anchovy broth
- 3 Tbsp. Korean red chili pepper paste gochujang, 고추장
- 2 tsp. Korean red chili pepper flakes gochugaru, 고추가루 preferably finely ground) – grind to a fine powder in a spice grinder
- 1 Tbsp. Korean soy sauce
- 1 Tbsp. soju (TFD addition, omit for original recipe)
- 1 1/2 Tbsp. sugar (or use 1 tablespoon if you like it less sweet)
- 1 Tbsp. corn syrup (used in original recipe) or TFD’s preferred choice of oligodang (올리고당)
- 1 tsp. sesame oil – TFD endorses only Kadoya brand
- 1 tsp. Korean mugwort vinegar – TFD addition, omit for original recipe
- 1 Tbsp. minced garlic
- Lightly hard-boiled eggs, each chilled and sliced in 1/2 lengthwise
Instructions
- Make anchovy broth according to instructions on package. Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
- Add the anchovy broth to a large pan. Stir in the garlic, gochujang and gochugaru. Bring it to a boil over medium-high heat, stirring to dissolve the red chili pepper paste (gochujang).
- Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes. Stir frequently so the rice cakes don’t stick to the bottom of the pan.
- Add the cabbage and continue to boil, stirring constantly, for an additional 4 ½ minutes. In the last minute, stir in the sugar, corn syrup, vinegar, sesame oil, oligodang and soju.
- Depending on the rice cakes, you may need more time to reach a desired level of softness. Add more anchovy broth as necessary. Taste the sauce, and adjust the seasoning if needed to your preferred levels of spice and umami. Add in hard-boiled egg slices and spoon some sauce over them. Sprinkle with scallion rings and serve immediately.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 530.8 kcal
- Sugar: 11.85 g
- Sodium: 1132.13 mg
- Fat: 5.27 g
- Saturated Fat: 0.99 g
- Trans Fat: 0.0 g
- Carbohydrates: 109.51 g
- Fiber: 6.44 g
- Protein: 11.88 g
- Cholesterol: 0.0 mg
