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When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a market. It was run by an old lady who could always be found stirring her tteokbokki. People were lined up to buy it.
I saw she used dried anchovies in her stock, and that ingredient made a huge difference in the flavor.
I once ran out of dried anchovies and made tteokbokki without it. It didn’t taste at all like what I was expecting. So don’t forget to always make a good stock with dried anchovies when you make this!
Posted Monday, September 10th, 2007 at 8:56 pm
Tagged: cylinder shaped rice cake, ddeokbokki recipe, ddukbokki, 떡볶이 조리법, korean food, Korean recipes, korean snack, Korean spicy rice cake, Korean street snack, Maangchi recipes, spicy ricecake, tteokbokki, tteokbokki recipe
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