The instructions for this are excellent, and the key is the base broth, using gochujang and tahini for a remarkable and quick soup or even sauce depending on what you fancy.
And I think that’s the success of this recipe, it is very flexible to your whims. I’ve done this twice in quick succession with quite, quite different ingredients. Including, on this occasion, tteokbokki with a thicker liquid base. It’s great, quick, tasty. With this thicker sauce it ends up becoming very reminiscent of dan dan noodles.
Really nice staple.
Doctor’s Kitchen, Protein, Pg. 230
