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1. Mix 1 Tbsp gochujang, 1 Tbsp red pepper powder, 5 Tbsp brewed soy sauce, 1 cup of water (paper-cup size), 1/2 Tbsp minced garlic, 1 Tbsp mirin or rice wine and 1/2 Tbsp sesame oil well to make the seasoning sauce. (On a low-salt diet, you may use less gochujang and soy sauce.) 2. Remove the heads, innards and fins of 2-3 butterfish and score the bodies. 3. Put the butterfish in a pot, pour the sauce from step 1 evenly over them, and top with 1/2 onion cut into large pieces and green chili. 4. Briefly soak tteokbokki rice cakes in hot water and place them on top of step 3. 5. Cook over medium heat; when the sauce starts to boil, turn the heat to low and cook, tilting the pot to spoon the sauce over the top. |
