Tteokbokki, Bibim Mandu, and Fish Cake Soup: A Truly Fantastic Combination!

Tteokbokki, Bibim Mandu, and Fish Cake Soup are such a fantastic combination!

I pan-fried some ‘Gohyang Mandu’ dumplings until crispy,

and mixed them with various vegetables and stonecrop to make Bibim Mandu.

I made a broth using anchovy and kelp, then added Cheongyang chili peppers

to create a Fish Cake Soup with a wonderfully spicy kick.

In the same anchovy broth, I dissolved gochujang and added sugar, plum extract, and corn syrup.

Then I simmered it with thick rice cakes and fish cakes to make delicious Tteokbokki.

Ah~~ it really is such a fantastic combination!

Frequently Asked Questions

What ingredients are used to make Bibim Mandu?

Yes, it's made using Gohyang Mandu, various vegetables, and watercress. The characteristic is frying Gohyang Mandu until crispy in a pan, then adding the prepared vegetables and watercress and mixing them together.

How do you achieve the spicy flavor in Odengtang?

We add Cheongyang chili peppers to create a spicy flavor. After making a basic broth with anchovy dashi, adding Cheongyang chili peppers during the boiling process enhances the soup with a spicy and refreshing taste, completing an excellent Odengtang.

What ingredients are in the Tteokbokki sauce?

Gochujang, sugar, plum extract, and corn syrup are included. These ingredients are dissolved in an anchovy dashi broth to make the sauce, then garaetteok and odeng are added and simmered until the sauce is absorbed, completing delicious tteokbokki.

What type of rice cake is used in Tteokbokki?

Garaetteok is used. The recipe explains that after dissolving various seasonings in anchovy dashi broth, chewy garaetteok and odeng are added and simmered together to cook tteokbokki.