Contributed by Kaajal Pradhan Lamba
- 1 Cup odeng broth
- 1 Cup water
- 2 Tbsp – gochujang (Korean Red Pepper Paste)
- 1 Tbsp – Kochugaru (Korean red pepper powder ) (optional)
- 1 Tbsp – honey (though in Korea they usually use Corn Syrup)
- 1/2 Tsp – sesame oil (do try and use a Korean Brand)
- 1 large clove garlic minced
- 1/2 carrot julienned
- 1 Tbsp – soy sauce
- 25 garae tteok (Cylindrical rice cakes)
- Fried fishcake – 2 sheets ( cut in half lengthwise and then small diagonals)
- 1 – 2 Green Onions
- Toasted Sesame Seed – to garnish
- Soak the tteok in warm water for about an hour then drain. You can cut them into 2”pieces if you want.
- In a large flat bottomed pan or skillet whisk the broth, water, gochujang, pepper, honey, sesame oil and garlic together.
- Bring it to boil and immediately add the carrots and rice cakes.
- Cook for about 7-10 minutes at medium – low heat stirring constantly, till the rice cakes are almost done(soft & squishy).
- Adjust the consistency if required as it should be thick .
- Add the fishcakes and cook for another 2 minutes
- Finally add the green onions
- Stir for another minute.
- Remove from heat
- Sprinkle toasted sesame seeds and serve.
For soup base:
- dry anchovies (20)
- dry kelp (8)
- Daikon radish (1/2)(I usually don’t use it due to availability factors)
- leek (1 stalk)
- onion (1, medium)
- garlic (6 cloves)
- water (10 cup)
Please adjust the amount as required in the recipe otherwise you can season it and drink it up like soup garnished with finely chopped green onion.
- Depending on your taste, you can make your tteokbokki sweeter or spicier by changing the amount of honey or red pepper paste.
- If you can’t eat too spicy food, skip the red pepper powder.
- You can also add sliced white onions and cabbage for a variation along with carrots but adjust the liquid accordingly.