1 Tbsp gochugaru (Korean coarse ground chili flakes)
1 Tbsp sugar
Mix-ins
1.5 lb ground meat (half beef, half pork)
1 lb rice cakes, fresh, ½ inch diameter, cut in 3" tubes (if frozen, soak in water for 20-30 minutes before use)
1 bunch enoki mushrooms, trimmed, rinsed, and dried
3 green onions, thinly sliced, green and white parts separated
Instructions
Make the broth. In a large pot or high-walled skillet, combine water, anchovies, and dashima over medium heat, and bring to a boil. Boil for 15 minutes or until reduced to about two-thirds its original volume (2.5 cups). Strain into a bowl and reserve broth; discard the anchovies and dashima. Return the broth to the pot.
Cook the meat. Meanwhile, heat a large skillet over medium-high heat. Brown the ground meat until thoroughly cooked. Season with salt and pepper, and set aside somewhere warm (it can stay on the stove in the skillet).
Make the red sauce. In a medium bowl, whisk together the gochujang, gochugaru, and sugar.
Reheat the stock (in the large pot) over medium-high heat. Add the red sauce, tteok, and cooked meat. Stir only occasionally for about 10 minutes, or until the stock thickens into a creamy sauce. Rice cakes should be soft but still chewy.
Remove from heat and stir in green onion whites and enoki mushrooms.
Let rest for 5 minutes.
Divide among 6 to 8 plates, garnish with green onion greens, and enjoy!
Recipe by Kimchi Curious at https://kimchicurious.com/recipes/tteokbokki/