Tteokbokki (Spicy Korean Rice Cakes)

Ingredients

• 1 lb tteokbokki tteok (Korean rice cakes)
• 3 sheets fish cake (sliced into 2 inch pieces)
• 2 stalk green onion (sliced into 2 inch pieces)
• 3 cup anchovy stock
• 3 tablespoon gochujang
• 2-3 teaspoon gochugaru (depending on spice tolerance)
• 2 tablespoon soy sauce
• 6-7 cloves garlic (minced about 2 tablespoons)
• 1 1/2 tablespoon brown sugar (packed)
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1 stalk green onion (thinly sliced)
• 1 teaspoon toasted sesame seeds
• 2 boiled eggs (soft or hardboiled)

Instructions

1. 1

   Prepare the tteokbokki. If you have fresh tteokbokki, soak them in room temperature water. If you have frozen tteokbokki, soak the tteokbokki in warm water for about 10 minutes to soften. Then drain.

2. 2

   Mix the sauce. In a small mixing bowl, add gochujang, gochugaru, soy sauce, garlic, brown sugar, and honey. Mix to combine.

3. 3

   Cook the sauce. In a small pot over medium-high heat, bring the stock to a boil. Then mix in the sauce and bring it to a simmer.

4. 4

   Add tteokbokki. Once the sauce is simmering, add the drained tteokbokki and cook for 3-4 minutes or until the tteokbokki is softened.

5. 5

   Add fish cake. Next, turn the heat to low, add the fish cakes, and mix to combine. Continue to cook until the sauce thickens, about 5-10 more minutes depending on how reduced you want the sauce.

6. 6

   Add sesame oil. Turn off the heat and add the sesame oil and mix to combine.

7. 7

   Serve. To serve, scoop the tteokbokki into a small bowl, sprinkle on toasted sesame seeds, sliced boiled eggs, and sliced green onion. Enjoy!