Tteokbokki

Name: Tteokbokki
Ingredients: 7 large dried anchovies, head and guts removed; 4 cups water; 1 6x8" piece of dashima (dried kelp); ⅓ cup gochujang (Korean red chili paste); 1 Tbsp gochugaru (Korean coarse ground chili flakes); 1 Tbsp sugar; 1 1/2 lb ground meat (half beef, half pork); 1 lb rice cakes, fresh, ½ inch diameter, cut in 3" tubes (if frozen, soak in water for 20-30 minutes before use); 1 bunch enoki mushrooms, trimmed, rinsed, and dried; 3 green onions, thinly sliced, green and white parts separated

kimchicurious.com

Experience the fusion of mac & cheese and spaghetti with the spicy twist of tteokbokki—comfort food at its saucy, carb-y best!

View full recipe on kimchicurious.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kimchicurious.com.

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Ingredients

7 large dried anchovies, head and guts removed
4 cups water
1 6x8" piece of dashima (dried kelp)
⅓ cup gochujang (Korean red chili paste)
1 Tbsp gochugaru (Korean coarse ground chili flakes)
1 Tbsp sugar
1 1/2 lb ground meat (half beef, half pork)
1 lb rice cakes, fresh, ½ inch diameter, cut in 3" tubes (if frozen, soak in water for 20-30 minutes before use)
1 bunch enoki mushrooms, trimmed, rinsed, and dried
3 green onions, thinly sliced, green and white parts separated