Modu Recipe
Modu Recipe

Kim Ho-yoon's Short-necked Clam Rice Tteokbokki

A premium tteokbokki with pan-fried rice cakes, short-necked clam broth, curry powder, and black pepper for deep, rich flavor.

20 minNoodles & bunsikDifficulty Easy

Ingredients needed 2 servings

Recipe

Cooking tips

  • Pan-frying the rice cakes in a little oil before cooking prevents them from getting soggy in the broth and keeps them crispy yet chewy for longer.
  • Topping with thinly shredded raw cabbage adds a crisp texture that harmonizes with the spicy clam broth.

Recommended for

  • Those who want to enjoy a deep seafood broth and rich spice flavor that sets it apart from ordinary tteokbokki.
  • Those looking for rice tteokbokki that stays crispy and chewy without getting soggy easily.

Shop ingredients on Coupang(Ad)

rice cakesshort-necked clamssquare Korean fish cake (eomuk)boiled eggslarge green onioncabbagegochujangcheongyang chili powdercurry powderminced garlicJocheong (Korean rice/grain syrup)brown sugarJin-ganjang (Korean all-purpose soy sauce)

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