Ttukdak Hyung's Red Odeng Jeon-gol

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.

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.