Classic Street Style Tteokbokki Spicy Korean Rice Cakes 1769468783956 X7ga

Ingredients

• 1 pound Cylindrical Korean rice cakes (garae-tteok)
• 3 cups Dried anchovy and kelp stock (or water)
• 3 tablespoons Gochujang (Korean red chili paste)
• 1 tablespoon Gochugaru (Korean red chili flakes)
• 1 tablespoon Sugar
• 1 tablespoon Soy sauce
• 1 teaspoon Minced garlic
• 2 sheets Korean fish cakes (eomuk), cut into bite-sized pieces
• 2 stalks Green onions, sliced into 2-inch pieces
• 2 pieces Hard-boiled eggs(optional)
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Soak the rice cakes in warm water for 10-15 minutes to soften if they are frozen or refrigerated.

2. 2

   In a large shallow pan or wok, bring the anchovy stock to a boil over medium-high heat.

3. 3

   Whisk in the gochujang, gochugaru, sugar, soy sauce, and minced garlic until the sauce is smooth and well combined.

4. 4

   Add the drained rice cakes to the boiling sauce and cook for about 8-10 minutes, stirring frequently to prevent sticking.

5. 5

   Once the rice cakes are mostly tender and the sauce has thickened, add the fish cakes and green onions.

6. 6

   Continue to simmer for another 3-5 minutes until the sauce reaches a syrupy consistency that coats the cakes.

7. 7

   Add the hard-boiled eggs during the last 2 minutes of cooking to warm them through.

8. 8

   Garnish with toasted sesame seeds and serve immediately while hot.