Name: Spicy Tteokbokki Rice Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g Korean rice cakes (tteokbokki tteok); 1 l Water; 10 g Dried anchovies (large, for broth); 2 pcs Dried kelp (dashima, 5x5 cm pieces); 4 tbsp Gochujang (Korean chili paste); 2 tbsp Gochugaru (Korean chili flakes); 2 tbsp Sugar; 2 tbsp Soy sauce; 4 cloves Garlic (minced); 200 g Fish cakes (eomuk, sliced); 4 stalks Green onions (chopped into 5 cm pieces); 4 pcs Boiled eggs (halved); 1 tsp Toasted sesame seeds (for garnish)

Steps

Broth & Rice Cakes

If using frozen rice cakes, soak them in cold water for at least 30 minutes. In a pot, bring 1 liter of water to a boil with the dried anchovies and kelp. Simmer for 10 minutes over medium heat, then strain the broth, removing the anchovies and kelp. Keep the broth warm.

Prepare Sauce

In a large pan or wok, combine gochujang, gochugaru, sugar, soy sauce, and minced garlic. Pour in half of the warm broth and whisk the sauce until smooth over medium heat. Let it simmer gently and thicken for about 5 minutes.

Cook & Serve

Add the soaked rice cakes to the sauce and cook for 8-10 minutes, or until they are tender and the sauce has thickened. Add more broth if needed. Then, add the sliced fish cakes and green onions, and cook for another 5 minutes. Before serving, stir in the halved boiled eggs and garnish with toasted sesame seeds. Serve immediately while hot.

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