A premium tteokbokki with pan-fried rice cakes, short-necked clam broth, curry powder, and black pepper for deep, rich flavor.
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A classic Mediterranean-style steamed shellfish dish where the acidity of white wine blends perfectly with the fresh, savory umami of clams and mussels.
Fry finely chopped fish cake and onion until golden brown, then create a rich, sticky flavor using dried anchovy powder and glutinous rice flour for a deep broth tteokbokki.
Source: YouTubeChef Hoyoon
A rich, savory tteokbokki with broth that captures the authentic umami depth of street-side food stalls, using gochujang sautéed in cooking oil and the included gimbap soup mix.
