Tteokbokki Sauce from Scratch — Make-Ahead Gochujang Concentrate

Ingredients

• 6 Tbsp gochujang
• 2 Tbsp gochugaru (medium-coarse)
• 4 Tbsp rice syrup or 3 Tbsp sugar
• 3 Tbsp soy sauce
• 1 Tbsp minced garlic
• 1 tsp toasted sesame oil
• 1 tsp rice vinegar (optional, for a brighter weeknight pot)
• To cook: 4–5 Tbsp of this concentrate + 2 cups anchovy-kelp stock + 400 g soaked garae-tteok

Steps

1. Stir gochujang, gochugaru, syrup, soy, and garlic until no dry pockets of flake remain. The mix should look like a thick brick paste, not a pourable sauce.
2. Fold in sesame oil (and vinegar if using) off any heat. Oil last keeps the aroma from cooking away in the jar.
3. Pack into a clean jar, press plastic wrap onto the surface, lid, refrigerate up to 2 weeks or freeze in ice-cube trays.
4. To cook a pot: bring 2 cups stock to a simmer, whisk in 4–5 Tbsp concentrate until dissolved, add drained soaked tteok, and simmer 8–12 minutes until the cakes puff and the sauce clings.
5. Taste at minute 8. If it is candy-sweet, add a splash of stock and a pinch of gochugaru, not more concentrate.