Judy Joo’s ‘Pimped Out’ Tteokbokki

Yuki Sugiura

Judy Joo’s ‘Pimped Out’ Tteokbokki

Serves 4 to 6

• 1 pound tteok (Korean rice cakes), of all different shapes and kinds, soaked in cold water for 15 to 30 minutes, then drained
• 1 pack instant ramyun/ramen noodles
• 2 3/4 ounces jjolmyeon (chewy noodles), cooked according to package instructions
• 5 3/4 ounces fish cake sheets (eomuk)
• 3 fried dumplings
• 5 pieces yubu (fried tofu)
• 1 medium red onion, thinly sliced
• 4 1/2 ounces carrots, cut into 1/2 inch- x 1 1/2- inch pieces (about 1 cup)
• 3 scallions, cut into 1 1/2-inch pieces on a bias
• 1 egg, soft boiled and cut into quarters
• 1 ounce garlic chives
• 6 ounces Chinese cabbage, cut into 1 1/2-inch pieces
• 1 red chile, thinly sliced on a bias
• 3 1/2 ounces danmuji (yellow pickled radish), thinly sliced on a mandoline, to serve

For the Sauce

• 15 large dried anchovies (myulchi), heads removed and gutted
• 1 4-inch long piece of dried kelp (dashima)
• 5 cups water
• 2 garlic cloves, grated or finely chopped
• 2 tablespoons gochujang (Korean chile paste)
• 2 tablespoons sugar
• 1 tablespoon gochugaru (Korean chile flakes)
• 1 tablespoon soy sauce

In a medium saucepan, make the sauce: Combine the anchovies, kelp, and water and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes. Pass the anchovy stock through a fine-mesh sieve into another pan, then discard the solids.

In a separate pan, pour in about 2 cups of the stock (reserving the rest) and add the garlic, gochujang, sugar, gochugaru, and soy sauce, whisking well until everything is dissolved.