Description
Dangmyeon noodles and tteokbokki come together for this delicious meal that’s ready in no more than 15 minutes!
Ingredients
Scale
- 1.5 cups water
- 2 tsp beef dashida (sub broth of your choice)
- 1 tbsp fine gochugaru (Korean red pepper flakes)
- 1 tbsp oligo syrup
- ½ tsp sugar
- ¼ tsp salt
- 2 cups rice cakes (300g)
- chopped scallions (20g)
- fish cakes (45g)
- dangmyeon, or Korean sweet potato noodles (50g dry weight)
Instructions
- Cook the noodles until soft, drain and set aside for later.
- In a large pan, add the water and beef dashida (Korean instant beef stock). Alternatively, use broth of your choice. Bring to a boil and add the gochugaru, oligo syrup, sugar and salt. Taste it and adjust seasonings as desired.
- Add the rice cakes to the pan and bring to a boil. Let it cook on high for several minutes until the broth begins to thicken. Next, add the scallions and fish cakes and continue to cook until the sauce reaches your desired thickness. Add more water if too much sauce has evaporated.
- Lastly, add the noodles and stir until combined. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: Korean food