Main ingredients 🥩
Odeng (fish cakes)Anchovy kalguksu soup baseGochugaruMirinJin ganjangGochujangMulyeot (starch syrup)GarlicCheongyang chili pepperGaraetteok (tube rice cakes)Kalguksu noodles
Ttukdak Hyung's Red Odeng Jeon-gol
A spicy and sweet pojangmacha-style hot pot using anchovy kalguksu ramen soup base, with skewered odeng, garaetteok, and noodles.
🙋 Recommended for
- ⭐ Those who want to enjoy street cart-style spicy, addictive red odeng at home in hearty portions
- ⭐ Those who need a spicy, warm hot pot dish to go with a glass of soju on cold days or as a late-night snack
- ⭐ Those who want to enjoy not only odeng but also chewy garaetteok and ramen noodles all in one course
Ingredients needed 🛒2 servings
- Store-bought skewered odeng 10-14 skewers
- Water, as needed
- 1 packet store-bought anchovy kalguksu ramen soup base
- Gochugaru, a pinch
- Mirin, a dash
- Jin ganjang, a dash
- Gochujang, a bit
- Mulyeot, a dash
- Minced garlic, some
- Cheongyang chili pepper, some
- Skewered garaetteok, a few
- 1 serving of anchovy kalguksu ramen noodles
Recipe 🍳
- Pour an appropriate amount of water into a pot and bring to a boil. Add the anchovy kalguksu ramen soup base to create a savory broth.
- To the broth, add gochugaru, mirin, jin ganjang, gochujang, mulyeot, and minced garlic, stirring well to dissolve and season.
- Add finely chopped cheongyang chili peppers to ensure a spicy, sharp flavor in the soup.
- When the seasoned broth comes to a boil, neatly add the skewered odeng and skewered garaetteok.
- Simmer over medium heat until the odeng and rice cakes absorb the flavors. Then add the anchovy kalguksu ramen noodles and boil until the noodles are cooked through.
- In boiling water, mix the anchovy kalguksu soup base with gochujang and other seasonings to make the broth.
- Add cheongyang chili peppers, then put in the skewered odeng and garaetteok.
- Finally, add the kalguksu noodles and simmer until the liquid is reduced and the noodles are cooked.
Cooking tips 💡
- The anchovy kalguksu ramen soup base is a fantastic shortcut that replicates the deep umami of a long-simmered pojangmacha odeng broth in an instant.
- For the garaetteok, use the softer skewer type rather than tteokbokki rice cakes, so the thick sauce sticks to the surface better.
- As the broth boils, the odeng will expand and the liquid may reduce; if it becomes too salty, add water little by little.
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