Developed by: Annie Namba
- 10-12 떡볶이 떡 (Korean rice cake)
- 2 sheets 어묵 (fish cake), sliced
- 2 hard-boiled eggs
- 1/2 medium onion, sliced
- 1 stalk 대파 (leek), thinly sliced
- optional: handful of cabbage, sliced
- 3 1/2 cups water
- 10-12 국물용 멸치 (dried anchovies for soup stock)
- 1 2x2" piece of 다시마 (dried sea kelp)
- 3 tablespoons 고추장 (chili pepper paste)
- 1 tablespoon 고춧가루 (chili pepper powder)
- 1 tablespoon 간장 (soy sauce)
- 1 tablespoon honey
- 1 teaspoon sugar
- 1 teaspoon grated garlic
Noodle Topping Suggestions (pick one)
- 1 package instant 라면 (ramen)
- 1 package 우동 noodles (udon)
- 150g 쫄면 noodles (chewy noodles), cooked and drained
- In a small sauce pot, combine all the soup stock ingredients and bring to boil. Simmer for 15 minutes, then discard anchovies and kelp.
- Pour 3 cups of the soup stock into a large wok and bring to a boil. Add the sauce mixture, onions and leeks. Add the sauce and mix throughly. Boil over medium heat for about 5 minutes.
- Add rice cake, cabbage, fish cake and hard-boiled eggs. Continue to boil for about 15 minutes, tossing and mixing the ingredients. As you boil, the sauce will thicken and reduce slightly.
- Add your choice of noodle. Cook the noodles to your desired doneness and serve.
Notes & Tips
떡볶이 is supposed to be spicy, but if it turns out too spicy, use less 고춧가루 and/or use a milder 고추장 next time.
On buying 떡: The best place to get 떡볶이 떡 is a place that makes nothing else: a 떡집 (rice cake store). But if you can't find a 떡집 in your neighborhood, try a 백화점 (department store) instead. On the first basement level, they may have a mini 떡집. I normally buy fresh 떡 (soft and edible right out of the package) and store them in bags in the freezer if I'm not planning to use them right away. When you take them out from freezer, soak them in a bowl of water for 15 minutes and they will come back to life. Cheaply made 떡 is easier to find, but you will find that it becomes very tough shortly after cooking, often while you are still eating it. Avoid!