Spicy Tteokbokki with Fish Cakes

Ingredients

• 250 g tteokbokki rice cakes (tteok)
• 150 g fish cakes
• 2 tbsp gochujang (Korean chili paste)
• 1 tsp gochugaru (Korean chili flakes)(optional)
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cloves garlic
• 1 tsp ginger(optional)
• 1 tsp neutral oil
• 2 stalks scallions
• 500 ml water or anchovy stock
• 1 tsp sesame oil(optional)
• 1 tsp toasted sesame seeds(optional)

Instructions

1. 1

   Prep (10 minutes): If your tteok is dried, soak in warm water 10 minutes. Slice fish cakes into bite-size pieces. Mince garlic (and ginger if using). Cut scallions into 1-inch pieces.

2. 2

   Cook (20 minutes): In a pot over medium heat, add oil and sauté garlic (and ginger if using) for 30 seconds until fragrant. Stir in gochujang, gochugaru (if using), soy sauce, and brown sugar.

3. 3

   Add water (or anchovy stock) and bring to a simmer. Add tteok and fish cakes, then reduce to a steady simmer and cook, stirring occasionally, until the rice cakes are chewy and the sauce thickens, about 15–18 minutes.

4. 4

   Finish: Stir in scallions and cook 1–2 minutes. Turn off heat and optionally drizzle sesame oil and sprinkle sesame seeds. Serve hot.