Tteokbokki (Spicy Rice Cakes)

Ingredients

• 1 lb cylindrical rice cakes (tteok)
• 4 cups anchovy stock or water
• 3 tbsp gochujang
• 1 tbsp gochugaru
• 2 tbsp sugar
• 1 tbsp soy sauce
• 2 fish cakes (eomuk), sliced
• 1 onion, sliced
• 2 scallions, cut into pieces
• 2 hard-boiled eggs (optional)

Instructions

1. 1Soak the rice cakes in warm water for 10 minutes if firm, then drain.
2. 2Bring the anchovy stock to a boil in a wide, shallow pan.
3. 3Whisk in gochujang, gochugaru, sugar, and soy sauce until dissolved.
4. 4Add the rice cakes, fish cakes, and onion, and simmer for 10-12 minutes, stirring occasionally, until the rice cakes are soft and the sauce thickens.
5. 5Add scallions in the last 2 minutes of cooking.
6. 6Serve hot, topped with hard-boiled eggs if desired.

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