Spicy Korean Rice Cakes

INGREDIENTS 

• 1 lb rice cakes – about 2 ½ cups
• 1 cup fish cakes – cut into bite sized pieces
• 2 teaspoon toasted sesame oil
• 1 Tablespoon sesame seeds
• 2 stalks scallions – chopped

Tteokbokki sauce

• 3 cups water or anchovy stock – See Note 1
• 3 Tablespoons gochujang – (Korean red pepper paste)
• 1 ½ Tablespoons sugar
• 1 ½ Tablespoons soy sauce
• 1 Tablespoon Korean red pepper flakes – (gochugaru)
• 2 cloves garlic – minced

Optional Ingredients

• 2 large hard boiled eggs
• 1 cup vegetables (cabbage, carrots, onions) – cut into bite sized pieces
• ½ cup shredded cheese
• Pre-cooked ramen noodles

INSTRUCTIONS 

1. Make tteokbokki sauce: Mix the gochujang, Korean red pepper flakes, sugar, soy sauce, and garlic in a small bowl. Set it aside.3 Tablespoons gochujang,1 Tablespoon Korean red pepper flakes,1 ½ Tablespoons sugar,1 ½ Tablespoons soy sauce,2 cloves garlic
2. Add rice cakes and fish cakes: Add the water or anchovy stock to a large pan and bring to a boil. Add the tteokbokki sauce, rice cakes, fish cakes, and optional vegetables. See Note 1 for how to make anchovy stock.1 lb rice cakes,3 cups water or anchovy stock,1 cup fish cakes
3. Cook: Cook over medium heat until the rice cakes are soft and the sauce thickens to your liking. About 5 to 7 minutes. Add more stock/water if desired.
4. Season and serve: Taste and adjust to your liking. Add more sugar or soy sauce if desired. Top with sesame oil, scallions, and sesame seeds.If using, add the pre-cooked noodles, boiled eggs, or top with shredded cheese at this time. Enjoy!2 teaspoon toasted sesame oil,1 Tablespoon sesame seeds,2 stalks scallions

RECIPE NOTES

1. Anchovy stock – To make the anchovy stock, add 3 cups of water and one anchovy flavoring packet to a pot and bring it to a boil. Once it boils, remove the anchovy packet. Store in the fridge in an airtight container for up to 3 days until ready to use.
2. Spice level – Korean red pepper paste (gochujang) and Korean red pepper flakes (gochugaru) come in varying spice levels – mild, medium, hot. Look on the label or ask for help in your local Asian or Korean grocery store to identify the correct spice level.