Ingredients:

  • 10 large dried anchovies (guts removed)
  • 4 x 4 inch piece dried Kombu (Seaweed)
  • 5 cups cold water
  • 1/3 cup Gochujang (Korean Chilli Paste)
  • 2 Tbsp Gochugaru (Korean Chilli Flakes)
  • 2 Tbsp Soy Sauce (Light/Regular)
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Light Corn Syrup or Rice Syrup (Mulyeot)
  • 1 Tbsp minced Garlic
  • 680g Korean Rice Cakes (Garae-tteok)
  • 1 tsp Fish Sauce
  • 1 cup roughly chopped Cabbage
  • 3 stalks Scallions (Green Onions), cut into 2-inch pieces
  • 1 tsp Sesame Oil

Instructions:

  1. Steep Kombu: Place cold water, dried anchovies, and kombu in a stockpot. Bring slowly to a gentle simmer over medium heat.
  2. Remove Kombu: Just as small bubbles begin to form, remove and discard the kombu.
  3. Simmer Stock: Reduce heat and simmer gently for 15 minutes. Remove and discard the anchovies using a sieve. You should have about 2.5 cups of flavourful stock remaining.
  4. Soak Tteok: While the stock simmers, place the rice cakes in a bowl of warm water to soften slightly (about 10 minutes). Drain well.
  5. Whisk Sauce: In a large, wide skillet, combine all Sauce Base ingredients (Gochujang, Gochugaru, Sugar, Syrup, Garlic, Soy Sauce). Whisk together until a smooth paste forms.
  6. Bloom the Paste: Add 1/2 cup of the prepared stock to the paste and whisk until fully incorporated. Place the skillet over medium heat. Cook the paste gently for 1 minute, stirring constantly, until fragrant.
  7. Add Liquids & Rice Cakes: Pour in the remaining 2 cups of stock, add the fish sauce, and bring the mixture to a boil. Add the drained rice cakes.
  8. Reduce Heat: Once boiling, reduce heat to medium-low. Cook, stirring occasionally to prevent sticking, until the sauce begins to thicken and the rice cakes soften—about 10–12 minutes.
  9. Add Vegetables: Stir in the cabbage and the white parts of the scallions. Continue cooking for 3–5 minutes, until the cabbage is tender-crisp.
  10. Final Touches: Stir in the green parts of the scallions and drizzle with sesame oil. Cook for 30 seconds more. Serve immediately while piping hot.