Authentic Korean Yeppoki with Anchovy Broth

"A restaurant standard yeppoki recipe"

DG-112260

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12/26/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Chewy rice cakes simmered in rich anchovy broth and spicy gochujang sauce, sweetened with rice syrup, topped with melted mozzarella, crunchy fish cakes, and garnished with toasted seaweed and sesame seeds.

korean spicy rice-cakes cheese seafood

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Name: Authentic Korean Yeppoki with Anchovy Broth
Yield: 2
Ingredients: 10 oz Korean rice cakes (tteok); 4 oz fish cakes, sliced into strips; 2 cups anchovy broth; 2 tbsp gochujang (Korean chili paste); 1 tbsp rice syrup; 1 tbsp soy sauce; 1 tsp minced garlic; 1 tsp gochugaru (Korean chili flakes); 1 tsp sesame oil; 1 cup shredded mozzarella cheese; 1/4 cup chopped scallions; 1 tbsp toasted sesame seeds; 1/2 tsp red pepper flakes (optional); 1 tbsp toasted seaweed strips

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