½ cup dried anchovies (about 1 oz)
2 2-inch pieces kombu
1 small yellow onion, thinly sliced
¼ cup light corn syrup
3 Tbsp gochujang (Korean red pepper paste)
2 Tbsp light brown sugar
2 Tbsp gochugaru (Korean red chile flakes)
1 Tbsp minced garlic (about 2 cloves)
1 Tbsp beef bouillon paste
3 cups tteok (Korean cylindrical rice cakes; about 1 lb 2 oz)
1 3-oz package dried instant ramen noodles, flavor packet discarded
1 ½ cups Asian fishcakes, cut into 1-inch triangles
3 scallions, cut into 1-inch pieces
2 hard-boiled eggs, peeled and halved lengthwise
Toasted sesame seeds, for garnish
1. Put the dried anchovies, kombu, onion and 4 cups cold water in a large saucepan and bring to a boil. Lower the heat and simmer for 15 minutes, then strain the broth into a large saucepan (discard the solids). Bring the broth back to a simmer, add the corn syrup, gochujang, brown sugar, gochugaru, garlic and beef bouillon and stir to combine. Add the tteok and bring to a boil. Reduce the heat to low and simmer until the broth is thickened and reduced by two-thirds, 10 to 15 minutes.
2. Meanwhile, bring a medium pot of water to a boil and blanch the ramen noodles until just tender, 2 to 3 minutes. Drain and set aside.
3. When the broth is reduced, add the fishcakes, ramen noodles and scallions. Simmer for 1 to 2 more minutes until well coated. Garnish with the halved eggs and sesame seeds. Serve immediately.
Tips and Substitutions
This dish has a thick sauce that coats the tteok (rice cakes) well. It is slightly saucy at first, but as it sits, it tightens up.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2017 Television Food Network, G.P. All rights reserved.