Tteokbokki (Spicy Korean Rice Cakes)

These spicy Korean rice cakes are a street food classic and can be customized with different mix-ins.

Prep Time 30

Cook Time 45

Servings

600 g tteokbokki rice cakes
140 g dangmyeon optional
6 small dried anchovy
10 g dried kelp
6 cups water
2 eggs
6 sheets 200g fish cake, cut into small triangles
1 tablespoon vegetable oil
200 g kimchi optional, chiopped
3 tablespoon gochujang
1 tablespoon gochugaru use more or less depending on how spicy you want it to be
2 tablespoon sugar
2 tablespoon soy sauce
1 teaspoon sesame oil
3 stalks of scallions

Soak dangmyeon and tteokbokki rice cakes in cold water for 30 minutes.
While ingredients are soaking, add anchovies and kelp to a pot of water and bring to a simmer. Simmer for about 30 minutes until kelp has doubled in size and is flexible
Hard-boil two eggs
Saute kimchi in cast iron skillet with oil for about 5 minutes
Add rice cakes and saute for another 5 minutes. If rice cakes stick, ladle some broth into the pan.
Add fish cake to the mixture
Add gochujang, gochugaru, sugar, soy sauce and sesame oil.
Add whatever broth is left
Add noodles and eggs and bring to a simmer.
Simmer until liquid is thick and reduced, about 10-15 minutes.
Garnish with scallions and serve immediately