Shindangdong Style Ddeokbokki

I have tried other tteokbokki/ddeokbokki recipe in the past but when I found this recipe I was just drooling to test it out. Thanks to Sunnie from Vegan 8 Korean who is so kind to share her recipe.



The recipe below has been slightly modified from the original recipe. 


yield : makes 2 servings


Sauce ingredients:

7-8 pieces of kelp + 3 cups water - boiled for about 15 mins. Scooped out kelp, retained the broth.

2 tbs chopped garlic

3 tbs chopped onion

3 tbs hot pepper paste

2 ts roasted black bean paste

4 tbs sugar (or to taste)

chilli powder or thai chilli (optional)

Main ingredients :

20 pieces of tteokbokki - soaked in warm water until ready to be used.

4 pieces kim mari (deep fried potato noodle wrapped in seaweed)

4 pieces dumpling (pan fried and set aside)

1 pack of ramyon-sari (or other instant noodle without seasoning pack)

1 medium carrot - cut into matchstick

5-6 sheets of cabbage - cut into 1X1 inch piece

2 stalks green onion - cut the green part only about 1 inch length, set aside.

Kim-mari (deep fried seaweed roll)

ramyon sari

Preparation :

In a medium non-stick pan, pour in the kelp broth and put in the tteokbokki, onion and garlic. Bring it to a boil and turn the heat to low. Put in the hot pepper paste, black bean paste and sugar. Stir well. Then put in the cabbage and carrot. If using chilli, put it in right now.

Next, put in the ramyon-sari and let it cook and soak in the sauce. Add more water if needed. And turn off the heat as soon as the noodle reach the state you like it. You don't want to overcook the noodle - not good eats.

Serve the tteokbokki and friends on a plate with the sauce. Arrange the dumplings and kim mari on the plate as well. Scatter the green onion on top. Enjoy.