Tteokbokki Recipe - Los Angeles Times

Ingredients

• ½ cup soy sauce
• ½ cup fish sauce
• 1 tablespoon chopped ginger
• 1 tablespoon chopped garlic
• 1 ½ teaspoons ground pepper
• 1 tablespoon toasted sesame seeds
• 2 tablespoons sugar, more to taste
• 1 cup beef broth
• ½ cup pineapple juice
• ¼ cup cooking wine
• 2 tablespoons hot red bean paste (gochujang)
• ½ cup ground red chile pepper
• ¼ to ½ cup sesame oil
• 2 tablespoons oil, or as needed
• 1 white onion, chopped
• 1 cup peeled and chopped kabocha squash, pumpkin or other winter squash
• Prepared spicy bulgogi sauce
• 2 cups prepared tteokbokki sauce, more if desired
• Oil for stir-frying
• 2 jalapeño or serrano chiles, sliced
• 2 Anaheim or similar chiles, sliced
• ¼ large white onion, cut into thick slices or wedges
• ¼ cabbage, cut into thick slices
• 1 small head broccoli, cut into small florets
• 3 to 4 sticks fish cakes (eomuk or odeng), sticks removed
• 3 large trumpet mushrooms, sliced
• About 1 pound rice cakes (tteok)
• Chopped fresh herbs such as cilantro, shiso leaves, mint and sesame leaves