Korean Tteokbokki

Ingredients

• 400 g Tteokbokki rice cakes (fresh or frozen)
• 3 tbsp Gochujang (Korean chili paste)
• 150 g Fish cakes (eomuk), sliced
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 3 cloves Garlic, minced
• 500 ml Water or anchovy broth
• 3 Scallions, cut into 2-inch pieces
• 2 Hard-boiled eggs(optional)
• 1 tsp Sesame oil(optional)

Instructions

1. 1

   Soak rice cakes in warm water for 5 minutes if using fresh, or boil frozen ones for 1 minute to separate.

2. 2

   In a wide pan, combine water, gochujang, soy sauce, sugar, and garlic; bring to a boil over medium heat, about 3 minutes.

3. 3

   Add rice cakes and fish cakes; simmer for 8-10 minutes, stirring often, until the sauce thickens and coats the cakes.

4. 4

   Stir in scallions and sesame oil during the last minute of cooking.

5. 5

   Top with halved hard-boiled eggs if using, and serve hot straight from the pan.