Tteokbokki is a South Korean treasure, beloved for its chewy rice cakes in a thick, spicy sauce and with a history as ...

An older Korean woman donning an apron ... I've altered the anchovy kombu broth to a quicker combination of water and fish ...

In a large pan, combine 4 cups of water, dried anchovies, and dried kelp. Bring to a boil, after 10 minutes reduce the heat ...

If you can’t find saeujeot or soup soy sauce, substitute Korean anchovy sauce or Thai or Vietnamese fish sauce, adding it to taste. If you don’t want rice, just leave it out – this version ...