Tteokbokki

Step 1: Simmer dashi broth & make the sauce

  • Dashi broth

    • water
      700 g
    • kombu
      20 g
    • bonito flakes
      5 g

  • The sauce

    • gochujang
      100 g
    • sugar
      10 g
    • gochugaru
      5 g

Set a pan or pot over medium heat along with the water and kombu. Heat uncovered just until it starts to , 10-12 minutes.

While the broth is coming to a simmer, make the sauce. Mix the gochujang, gochugaru, and sugar in a bowl. Set aside.

  • For less spice, use less gochugaru.

Take the pan off the heat and stir in the bonito flakes. Let them steep for 3 minutes, then strain the dashi broth into a container, and return it to the pan.

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