Tteokbokki (떡볶이)

info

• About 30 minutes
• 4 servings

ingredients

• 5 cups (1.2 L) kombu dashi
• 2 tbsp (30 ml) gochujang
• 1 tbsp (15 ml) miso
• 1 tbsp (15 ml) coconut aminos
• 1 tbsp (15 ml) Yondu
• 1 tsp (5 ml) gochugaru
• Handful of jjajangmyeon noodles
• 1 lb (450 g) rice cakes
• 2 sweet potatoes
• 3 cloves garlic
• 2 soft-boiled eggs (optional)
• 1/4 head of green cabbage
• 2 carrots

steps

1. In a large pot, combine the kombu dashi, gochujang, miso, coconut aminos, Yondu, and gochugaru. Stir well and bring to a simmer over medium heat.
2. Meanwhile, peel and chop the sweet potatoes, garlic, and carrots into bite-sized pieces. Roughly chop the cabbage.
3. Add the sweet potatoes, carrots, cabbage, and garlic to the simmering pot. Cook for about 8–10 minutes, or until the vegetables start to soften.
4. Add the rice cakes and jjajangmyeon noodles to the pot. Cook for another 5–7 minutes, or until the rice cakes become soft and chewy and the noodles are tender.
5. Gently stir in the soft-boiled eggs (if using) just before serving.
6. Taste the broth and adjust seasoning if needed. Serve hot.

notes

• For a vegan version, use vegetable broth or kombu-based dashi, omit the eggs, and consider substituting tofu or mushrooms for added protein.

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