Cuisine
Time
50 mins mins
Servings
2 people people
Anchovy stock
750 ml water
2 sheets kombu
⅓ cup dried anchovies
Tteokbokki
2 tablespoons gochujang (korean red pepper paste)
2 tablespoon gochugaru (korean red pepper flakes)
1 tablespoon soy sauce, plus additional to taste
1 tablespoon sugar, plus additional to taste
250g Tteokbokki tteok (korean rice cakes)
50g Eomuk (fish cakes), sliced, optional
50g (5 oz) cabbage, roughly chopped
2 spring onions, chopped into thirds
½ onion, roughly sliced
1 teaspoon sesame oil
1 teaspoon sesame seeds, to garnish (optional)
1 hard-boiled egg (optional, for garnish)
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