Spicy Rice Cakes

Tteokbokki

Ingredients

400g cylinder rice cakes 4 cups anchovy broth 3 tbsp gochujang 1 tbsp gochugaru 1 tbsp sugar 2 tbsp soy sauce 200g fish cakes 1 hard-boiled egg 1/2 onion scallions garlic

Detail Steps and Procedure

Prepare Ingredients (Time: 0-20 minutes): If using frozen rice cakes (400g), soak in cold water 20 minutes to soften. Fresh rice cakes don’t need soaking. Cut 200g fish cakes into triangles or rectangles. Slice 1/2 onion. Cut 2 scallions into 2-inch pieces. Hard boil 1 egg: place in cold water, bring to boil, cook 8 minutes, cool in ice water, peel. Make Broth (Time: 20-30 minutes): Make anchovy broth: combine 4 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp (5x5cm). Bring to boil, simmer 10 minutes, strain. Or use instant dashi powder dissolved in water. Make Sauce (Time: 30-32 minutes): In small bowl, mix 3 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp sugar, 2 tbsp soy sauce, 1 minced garlic clove. Cook (Time: 32-52 minutes): In large pan or wok, bring broth to boil over medium-high heat. Add sauce mixture, stir to dissolve completely. Add drained rice cakes and sliced onion. Cook 8-10 minutes, stirring occasionally, until rice cakes are soft and sauce thickens to coat rice cakes. Add fish cakes and scallions. Cook 2 more minutes. Adjust Consistency (Time: 52-55 minutes): If sauce is too thick, add water 1 tbsp at a time. If too thin, cook 1-2 minutes more. Serve (Time: 55-60 minutes): Transfer to serving bowls. Top with halved boiled egg. Optional: add 1/2 cup shredded mozzarella cheese for modern “cheese tteokbokki.”

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