Korean Tteokbokki (Spicy Rice Cakes)

Ingredients

• 350 g Korean cylindrical rice cakes (tteokbokki tteok)
• 100 g Korean fish cakes (eomuk)
• 2.5 cups Anchovy broth (or water)
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Soy sauce
• 1.5 tbsp Sugar
• 1 tsp Minced garlic
• 2 stems Green onions
• 2 piece Hard-boiled eggs (optional)

Steps

1. If using frozen rice cakes, soak them in warm water for 10 minutes to soften, then drain.
2. Cut the fish cakes into triangular bite-sized pieces and slice the green onions diagonally.
3. In a skillet or shallow wide pot, add the broth, gochujang, gochugaru, soy sauce, sugar, and minced garlic. Stir well to dissolve the paste and bring to a simmer over medium-high heat.
4. Add the drained rice cakes and fish cakes to the simmering sauce.
5. Reduce heat to medium and cook for 8-10 minutes, stirring constantly to prevent the rice cakes from sticking to the bottom, until the sauce thickens and glossy.
6. Stir in the green onions (and boiled eggs if using) during the last minute of cooking. Serve hot.