Tteokbokki
Chewy rice cakes simmered in a spicy-sweet gochujang sauce, a beloved street snack.
Ingredients
- 400g Korean rice cakes (tteok)
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp sugar
- 1 cup anchovy stock
- 2 fish cakes, sliced
- Scallions, chopped
Steps
- Soak rice cakes in warm water if firm, then drain.
- Bring stock to a simmer and stir in gochujang, gochugaru, and sugar.
- Add rice cakes and fish cakes, simmering until the sauce thickens and cakes are soft.
- Stir frequently to prevent sticking.
- Garnish with scallions and serve hot.