- 1 pound tube shaped fresh Korean rice noodles
- 6 ounces fish cakes
- 3 scallions, trimmed and cut into 2 inch pieces, thick pieces cut in half
- 2 teaspoons sesame oil
- salt and ground black pepper to taste
- 3 cups water
- 8 large dried anchovies (or 10 medium)
- 4”x6” piece of dried kombu kelp, about the size of your hand
- ¼ cup gochujang hot pepper paste
- ¼ teaspoon Korean chili flakes (kocharu)
- 1 Tablespoon soy sauce
- 1 Tablespoon sugar
Make the sauce:
- Remove the head and then intestines of the anchovies by gripping the lower neck. The guts will come out in one hard black piece. Discard the heads and guts.
- Combine the water, anchovies, and kelp in a deep skillet or pan (mine was a heavy bottom 3 quart pan). Set the pan over medium high heat and bring to a boil. Lower heat to medium and simmer uncovered for 15 minutes and then turn off the heat.
- Strain out the anchovies and the kelp. Either save them for another use or discard them. You will yield about 2 cups of broth. Add some cold water to make up the difference if you are short.
- Add the gochujang, the soy sauce, and sugar to the broth and use a whisk to combine.
For the Noodles:
- Cut the fish cakes into small pieces approximately the same size as the noodles you are using. Set aside.
- Next add the fish cakes and noodles to the broth. Bring the mixture to a boil over medium high heat. Cook the noodles for 7 minutes, stirring regularly. As the noodles cook, the sauce will thicken so it is important to stir it regularly to keep it from sticking to the bottom of the pan.
- Add the scallions and continue to cook for a couple minutes until the noodles are soft and chewy. Taste one to check and adjust seasoning with salt and ground pepper if needed. Add the sesame oil and stir.
- Depending on the thickness of the noodles, the total cooking time may take anywhere from 8-15 minutes. If you see the sauce getting too thick, add a little water. The sauce should be thick, like ketchup when the dish is done.
- Remove the pan from the heat, transfer the noodles to a plate and serve immediately.
Keywords: topokki, tteokbokki, korean rice cakes, noodles, gochujang, fish cakes,