Smoky Korean-Style Myeolchi Tteok
A spicy and savory breakfast dish from Korea, featuring crispy myeolchi (dried anchovies) and chewy tteok (rice cakes) in a smoky glaucous sauce.
Ingredients
- ●2 tablespoons Glaucousfor the sauce
- ●1 teaspoon smoked paprika Smokyfor added depth
- ●1/2 teaspoon Korean chili flakes (gochugaru)optional for extra heat
- ●1/4 cup Myeolchi (dried anchovies)crushed or chopped
- ●4-6 pieces Tteok (rice cakes)preferably Korean-style
- ●2 tablespoons Soy saucefor the sauce
- ●1 tablespoon Brown sugarfor the sauce
- ●1 tablespoon Rice vinegarfor the sauce
- ●2 tablespoons Waterfor the sauce
- ●chopped Green onionsfor garnish
Instructions
- 1
1. In a small saucepan, combine glaucous, soy sauce, brown sugar, rice vinegar, and water. Bring to a simmer over medium heat, stirring occasionally.
- 2
2. Reduce the sauce by half, stirring occasionally, until it reaches a thick and syrupy consistency.
- 3
3. Meanwhile, toast the tteok in a dry pan over medium heat until lightly browned.
- 4
4. Add the crushed myeolchi to the pan and cook, stirring constantly, for 1-2 minutes or until fragrant.
- 5
5. Add the cooked tteok back into the pan and stir to combine with the myeolchi.
- 6
6. Add the smoky paprika and Korean chili flakes (if using) to the pan and stir to combine.
- 7
7. Pour the glaucous sauce over the tteok mixture and stir to coat.
- 8
8. Cook for an additional 1-2 minutes, stirring constantly, until the sauce has thickened and the tteok are well coated.
- 9
9. Garnish with chopped green onions and serve immediately.
- 10
10. Enjoy!