Shin Dong-min's Soybean Paste Tteokbokki
A unique take on tteokbokki by Chef Shin Dong-min, achieving a deep and clean umami flavor without gochujang, using only soybean paste and chicken stock.
Ingredients needed 2 servings
Recipe
Cooking tips
- Always cook the vegetables in the broth first to extract their natural sweetness and allow the flavors to blend smoothly into the liquid.
- Adding fish cake too early may cause excessive flavor loss and cloud the broth, so it’s best to add it after the vegetables have released their essence.
Recommended for
- Those seeking a new take on tteokbokki with a clean, deep umami flavor instead of traditional gochujang-based versions.
- Home cooks who want to create delicious street food effortlessly with just a simple broth mix.
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