This Man's Cook Homemade Noodles Tteokbokki

• flour 2 cups (paper cup)
• hot water 2/3 cup (paper cup)
• pinch of flower salt
• onion 2 (small size)
• cabbage 1/4 head
• potato half
• green onion 1 stalk
• perilla leaf 20 leaves
• square fish cake 4 pieces
• rice washing water 600ml
• dried anchovy broth 600ml
• gochujang 3 tablespoons
• plum syrup 1 tablespoon
• soy sauce 5 tablespoons
• anchovy sauce 3 tablespoons
• sugar 3 tablespoons
• red pepper powder 2 tablespoons
• minced garlic 1 tablespoon

Recipe 🍳

Cooking tips 💡

• When making the homemade noodle dough, use hot water instead of cold water to achieve a much chewier and smoother texture.
• Covering the dough with a damp cloth and letting it rest in the refrigerator activates the gluten in the flour, resulting in a sticky, resilient texture that won’t break apart easily.
• Adding anchovy sauce to the tteokbokki seasoning enhances a distinctive umami depth, giving it a richer, more intense flavor than typical street food broth.

Recommended for 🙋

• ⭐Those who want to experience the thin, smooth yet chewy texture of homemade noodles instead of regular tteokbokki rice cakes.
• ⭐Fans of rich, hearty broths with fragrant perilla leaves and soft, melting potatoes.
• ⭐Home cooks looking to make a special, handcrafted street-style snack with handmade flour dough, infused with care and effort.