Add water, dry anchovies and kombu algae in a small pot or a pan.
Boil for 15 minutes at medium heat, without lid.
Meanwhile, in a small bowl mix gochujang with gochugaru and sugar.
Remove the anchovy and kombu algae from the pan and add the rice cake, bowl mixture, green onions, hard-boiled eggs and the fish cake.
Mix with a wooden spoon, when the water begins to boil. Stir until the rice cakes become soft and the sauce thickens and start looking shiny. In total, the mix should be cooked between 10 and 15 minutes. At this point you can add ramen noodles. If the rice cakes are not soft enough, add water and stir until they soften.
Serve it hot.
Tteokbokki2019-04-202019-04-23https://tasteofasia.ro/wp-content/uploads/2019/02/toa_logo_light-min.pngTaste of Asiahttps://tasteofasia.ro/wp-content/uploads/2019/03/tteokbokki_1080x1080-min.jpg200px200px
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
3rd Party Cookies
This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.
Keeping this cookie enabled helps us improve our website.
Please enable Strictly Necessary Cookies first so that we can save your preferences!