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.
In a large, wide, deep pan, arrange the tteok, both kinds of noodles, fish cakes, dumplings, fried tofu, red onion, carrots, scallions, egg, garlic chives, cabbage, and chile. Pour in the sauce, cover with a lid, and bring to a simmer over medium-high heat. Uncover and cook further, mixing, until the noodles are cooked, about 2 to 3 minutes, adding more stock if necessary as the broth boils down.
Serve immediately with danmuji on the side.