Tteokbokki

Ingredients

• •1 lb tteok (Korean rice cakes)
• •4 cups anchovy-kelp stock (or water)
• •3 tbsp gochujang
• •1 tbsp gochugaru
• •1 tbsp soy sauce
• •2 tbsp sugar
• •2 cloves garlic, minced
• •2 Korean fish cakes (eomuk), sliced
• •2 green onions, sliced
• •2 hard-boiled eggs, halved, for serving (optional)

Steps

1. 1.If the rice cakes are refrigerated or frozen and firm, soak them in warm water for 10 minutes until softened, then drain.
2. 2.Bring the stock to a simmer in a wide pan and whisk in the gochujang, gochugaru, soy sauce, sugar, and garlic until dissolved into a smooth, glossy red sauce.
3. 3.Add the rice cakes and sliced fish cakes and simmer over medium heat for 7-10 minutes, stirring often so they don't stick to the pan.
4. 4.Continue cooking until the sauce reduces and thickly coats the rice cakes without turning pasty - the sauce should look glossy and cling to the cakes, not sit as a thin liquid or gum up into paste.
5. 5.Stir in the green onions during the last minute of cooking.
6. 6.Serve hot, topped with a halved hard-boiled egg if using.