Tteokbokki

Ingredients

• 1 lb tteokbokki tteok
• 3 tbsp gochujang
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tbsp sugar
• 3 cloves garlic (minced)
• 3 cups anchovy stock (sub dashi or other stock if needed)
• 1 tsp toasted sesame oil
• 1 tbsp green onions (thinly sliced)
• 1 tsp toasted sesame seeds

Instructions

1. 1

   Soak the tteokbokki tteok in warm tap water while you prepare the sauce.

2. 2

   In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, and minced garlic. (See notes for a mild version of the sauce.)

3. 3

   Add the anchovy stock to a pot and stir in the sauce. Bring to a simmer over medium high heat.

4. 4

   Drain the tteokbokki and add to the pot. Stir occasionally and bring to a simmer for 3-4 minutes. Turn the heat down to low and let the sauce bubble and reduce, stirring so they don’t stick to the bottom of the pan, about 10-15 minutes depending on how thick you want the sauce.

5. 5

   Before serving drizzle with toasted sesame oil and finish with toasted sesame seeds and sliced scallions. Enjoy warm!