Ingredients
- 500 grams of long rice cake pieces (Tteok)
- 8 dried anchovies
- 1 leaf of dried Kelp
- 3 tablespoons of red chilly pepper paste (gochujang)
- 1 tablespoon of Sinbiro gochucaru (fine hot pepper flakes – 고추가루)
- 1 tablespoon sugar
- 3 green onions, cut into 3 inch long pieces
- 2 hard boiled eggs
- 1 sheet of eomuk 어묵 fish cake (oden)
- 4 cups of water
Method
- For the anchovy broth: put the dried anchovies, dried kelp and 4 cups of water into a pot. Bring to a boil for 15 minutes over medium high heat.
- Remove the anchovies and kelp from the pot. Incorporate the hot pepper paste, Sinbiro hot pepper flakes, and sugar. Add the rice cakes, the green onion, and hard boiled eggs. Slice the sheet of fishcake into small pieces and add to the pot.
- Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and has a shiny colour, this should take about 10 to 15 minutes. If the rice cake is not soft enough, add more water and continue stirring until it softens.
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Tteokbokki sauce 2.2 Kg
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