Tteokbokki (Spicy Rice Cakes)

• 1 lb Korean rice cakes ( garaetteok)
• 2 sheets Korean fish cakes, cut into triangles
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 tbsp sugar (or more to taste)
• 1 tbsp soy sauce
• 3 cups dashi stock (or water with anchovies)
• 2 green onions, cut into 2-inch pieces
• 2 hard boiled eggs, optional

Instructions

1. 1

   Soak the rice cakes in warm water for 10 minutes if they are hard. Drain.

2. 2

   In a large pan, pour in the dashi stock and bring to a boil.

3. 3

   Make a slurry by mixing gochujang, gochugaru, sugar, and soy sauce in a small bowl with a splash of the hot broth until dissolved.

4. 4

   Stir the sauce mixture into the boiling stock. Add the rice cakes and fish cakes.

5. 5

   Boil over medium-high heat for about 10-15 minutes, stirring often to prevent sticking, until the rice cakes are soft and chewy and the sauce has thickened and reduced.

6. 6

   Add the green onions and hard boiled eggs. Cook for another 2 minutes.

7. 7

   Serve hot immediately.