Tteokbokki

Ingredients

• 400 grice cakes
• 2 tbspgochujang
• 1 tbspgochugaru
• 2 cupsanchovy broth
• 2 tbspsoy sauce
• 1 tbspsugar
• 2fish cakes — sliced
• 2scallions
• hard-boiled eggs — optional
• to tastefine sea salt

Method

1. Begin by preparing the ingredients: Slice 2 scallions thinly on a diagonal and set aside for garnish. Cut the 2 fish cakes into bite-sized pieces. If your rice cakes (400 g) are refrigerated or frozen, soak them in warm water for about 10 minutes to soften, then drain and set aside.
2. In a large, deep skillet or wide saucepan, combine 2 cups of anchovy broth, 2 tbsp gochujang, 1 tbsp gochugaru, 2 tbsp soy sauce, and 1 tbsp sugar. Stir well to dissolve the gochujang completely, ensuring the mixture is smooth and uniform. This will be the base of your sauce, providing depth and a balanced spicy-sweet flavor.
3. Place the skillet over medium heat and bring the sauce to a gentle simmer. Add the sliced fish cakes and rice cakes to the pan. Stir occasionally to coat the rice cakes evenly with the sauce. Allow them to cook until the rice cakes become soft and chewy, and the sauce thickens slightly. This will take about 5-7 minutes, but focus on the texture rather than timing.
4. Once the rice cakes are tender and the sauce has reached a glossy, thick consistency, taste the sauce. If needed, adjust the seasoning with fine sea salt to your preference. The sauce should be rich and flavorful, with a nice balance of heat and sweetness.
5. Add the hard-boiled eggs to the pan, gently stirring to coat them with the sauce. Continue to cook for another minute to warm the eggs through. The eggs should be well-coated and take on a slight reddish hue from the sauce.
6. Remove the pan from heat and transfer the Tteokbokki to a serving dish. Garnish with the sliced scallions for a fresh, crisp contrast. Serve immediately, allowing everyone to enjoy this comforting and spicy dish together.