Tteokbokki

Ingredients

• 1 pound (450 grams) Korean rice cakes (tteok), fresh or frozen
• 3 tablespoons (45 milliliters) gochujang (Korean red chili paste)
• 1 tablespoon (15 milliliters) gochugaru (Korean red chili flakes)
• 3 tablespoons (45 grams) sugar
• 2 tablespoons (30 milliliters) soy sauce
• 2 cloves garlic, minced
• 1 tablespoon (15 milliliters) sesame oil
• 2 cups (480 milliliters) water or anchovy stock
• 2 green onions (scallions), cut into 2-inch pieces
• 1 medium onion, sliced into thin wedges
• 2 tablespoons (30 grams) fish cake (eomuk), sliced into strips
• 1 teaspoon (5 grams) salt
• 1 tablespoon (10 grams) sesame seeds
• 1 tablespoon (15 milliliters) rice vinegar

Instructions

1. If using frozen rice cakes, soak them in room temperature water for 30 minutes until slightly softened, then drain well.
2. In a small bowl, whisk together gochujang, gochugaru, sugar, soy sauce, minced garlic, sesame oil, and rice vinegar until fully combined and smooth.
3. Pour the water or anchovy stock into a wide, shallow pan and bring to a boil over medium-high heat.
4. Add the drained rice cakes and sliced onion to the boiling liquid, stirring occasionally, and cook for 3-4 minutes until the rice cakes begin to float.
5. Pour the gochujang mixture into the pan and stir well to coat all the rice cakes, then add the fish cake strips.
6. Reduce heat to medium and simmer for 3-5 minutes, stirring frequently, until the sauce thickens and the rice cakes are completely soft and chewy but still hold their shape.
7. Add the green onions and stir gently, cooking for another 1-2 minutes until the onions are just wilted.
8. Taste and adjust seasoning with salt if needed, then transfer to a serving bowl.
9. Garnish with sesame seeds and serve immediately while hot.