Name: Tteokbokki 2
Yield: Serves 4 to 6
Cuisine: Korean
Ingredients: 1 pound (450 g) rice cakes, fresh or defrosted (see Note); ½ pound (225 g) fresh or defrosted market fish cakes, cut into ¼-inch (6 mm) slices; 1 cup (100 g) julienned white or yellow onions; 3 tablespoons vegetable oil; 1 tablespoon rice wine vinegar; 2 tablespoons vegetable oil; ½ cup (120 ml) gochujang; ½ cup (120 ml) Master Anchovy Stock; 2 teaspoons soy sauce; 3 tablespoons doenjang; 1 tablespoon gochugaru; 3 teaspoons honey; 4 to 6 soft-boiled eggs (step 3; optional); Freshly ground black pepper; Kosher salt; 2 cups (140 g) napa cabbage, cut into ½-inch (12 mm) ribbons; 1 cup (110 g) thinly sliced scallions; 1 cup (120 g) julienned carrot

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

Ingredients

For the Sauce

2 tablespoons vegetable oil
½ cup (120 ml) gochujang

Asia
Korea
Side dish
Fish course
Pescatarian

Method

Make the sauce: In a large saucepan, heat the oil over medium heat. Add the gochujang and doenjang and let them toast in the hot oil for 5 minutes or until they begin to brown, using a spatula to stir them almost constantly. Be careful not to let them burn.
Whisk in the soy sauce, honey, gochugaru, stock, and vinegar until they are well combined. Increase the h

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Ingredients

For the Sauce

Method

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