Tteokbokki (Spicy Rice Cakes)

Ingredients

• 350 grams Korean rice cakes (garae-tteok)
• 2 cups Anchovy broth or water
• 3 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Gochugaru (Korean chili flakes)
• 1 tablespoon Sugar
• 1 tablespoon Soy sauce
• 1 teaspoon Minced garlic
• 2 stalks Green onions, chopped
• 100 grams Fish cakes, sliced(optional)
• 2 pieces Hard-boiled eggs(optional)

Instructions

1. 1

   Soak the rice cakes in warm water for 10 minutes if they are frozen or very hard.

2. 2

   In a shallow pan or pot, bring the broth or water to a boil over medium-high heat.

3. 3

   Whisk in the gochujang, gochugaru, sugar, soy sauce, and minced garlic until fully dissolved.

4. 4

   Add the rice cakes and fish cakes to the boiling sauce.

5. 5

   Reduce heat to medium and simmer for 8-10 minutes, stirring frequently to prevent the rice cakes from sticking to the bottom.

6. 6

   Once the sauce has thickened and the rice cakes are soft and chewy, stir in the green onions.

7. 7

   Add hard-boiled eggs if using, and serve hot.