Spicy Wheat Cake Noodle Tteokbokki - Wheat Foods Council
Tteokbokki is a craveable, spicy noodle dish typically served with soft boiled eggs, fish cakes, kimchi, green onion, or other vegetable variations. This versio
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Cooking tools:
- Rolling pin
- Cheesecloth
- Fine-mesh sieve
- Stockpot
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Airtight container
- Skillet
- Spoon
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- (60 g / 3 T) Gochujang
- (7 g / 1 T) Gochugaru
- (18 g / 1 T) Soy sauce
- (21 g / 1 ½ T) Sugar, raw (or brown sugar)
- (473 g / 2 cups) Dashi
- (4 g / 1 tsp) Garlic, chopped
- (100 g / 3.5 oz) Korean fish cakes, sliced
- (350 g / 12 oz) Wheat Cake Noodles, cooked
- (1 ea) Egg, soft boiled 7-minute
- (10 g / 2 ½ T) Green onions, sliced
- (5 g / ½ T) Toasted Korean sesame seeds
- (As desired) Oil, sesame
- (17 g / 3 tsp) Salt
- (180 g / ¾ cup) Water
- (400 g / 3 ½ cups) Flour, low gluten 8–12%
- (As needed) Potato starch for dusting
- (10 g / ½ oz) Kombu
- (1419 g / 6 cups) Water
- (30 g / 20 ea) Korean anchovy, head and guts removed
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