Spicy Rice Cakes (Tteokbokki)

Ingredients

• 450g cylindrical rice cakes (tteok), fresh or thawed
• 200g fish cakes, sliced
• 3 cups water or anchovy broth
• 3 tbsp gochujang (Korean red pepper paste)
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• 2 scallions, cut into 2-inch pieces
• 1 hard-boiled egg per person (optional)

Instructions

1. 1

   If using refrigerated or frozen rice cakes, soak in cold water for 30 minutes to soften.

2. 2

   Combine water, gochujang, gochugaru, soy sauce, sugar, and garlic in a wide pan. Bring to a boil over medium-high heat.

3. 3

   Add rice cakes and fish cakes. Stir to coat everything in the sauce.

4. 4

   Cook over medium heat, stirring frequently, for 8-10 minutes until the sauce thickens and coats the rice cakes. The sauce should be glossy and sticky.

5. 5

   Add scallions and cook 1 more minute.

6. 6

   Serve immediately, topped with hard-boiled eggs if using. The sauce thickens quickly — serve right away.