Simple Tteokbokki

Ingredients

• 400 g Korean rice cakes (tteok)
• 150 g Fish cakes (eomuk)
• 3 tbsp Gochujang
• 2 tbsp Sugar
• 1 tbsp Soy sauce
• 3 cloves Garlic
• 2.5 cups Water or anchovy broth
• 2 stalks Green onions
• 1 tsp Sesame seeds(optional)
• 2 Hard-boiled eggs(optional)

Instructions

1. 1

   Soak the rice cakes in warm water for 5 minutes if dried or refrigerated, then separate any stuck-together pieces. Slice the fish cakes into bite-sized strips and chop the green onions.

2. 2

   In a wide pan, combine the water or broth, gochujang, sugar, soy sauce, and minced garlic. Bring to a boil over medium heat, stirring to dissolve the gochujang.

3. 3

   Add the rice cakes and simmer for 8-10 minutes, stirring occasionally, until the cakes are soft and the sauce has thickened.

4. 4

   Stir in the fish cakes and cook 2-3 more minutes until heated through. Add hard-boiled eggs if using.

5. 5

   Taste and adjust sweetness or spice. Garnish with green onions and sesame seeds, and serve hot.