Tteokbokki - Spicy stir-fried rice cakes

Method6 steps

1. 1

   Step 1: Soak the rice cakes in water about 20 minutes, longer if refrigerated, then drain. Prepare the stock and vegetables during soaking.

   Soak about 20 minutes; refrigerated cakes may need longer · 20 minUses 1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces) (See Note 1) · Water to soak rice cakes

   
2. 2

   Step 2: Cut the fish cake, cabbage, and scallions (1–2) into about 2-inch long pieces.

   Uses 1–2 fish cake sheets · 4 ounces green cabbage (yangbaechu, 양배추) · 1–2 scallions

   
3. 3

   Step 3: For homemade stock, boil the dried anchovies (8–10), dried kelp (1) and onion (1/4 medium) in 5 cups water 10 minutes, adjusting heat to a steady boil. Remove the solids, measure 3 cups broth (4 cups for more sauce) into the cooking pan and reserve excess for later additions or another use. Alternatively skip stock ingredients and boiling and use 3 cups ready-made anchovy broth OR plain water, 4 cups for more sauce.

   Optional homemade stock: boil 10 minutes · 10 minUses 8–10 dried anchovies, about 1/2 oz · 1 dried-kelp piece, about 3-inch square · 1/4 medium onion, roughly sliced · 5 cups water for optional homemade stock · 3–4 cups prepared anchovy broth, OR plain water · 3–4 cups plain water instead of anchovy broth

   
4. 4

   Step 4: Stir gochujang (3 tablespoons), gochugaru (1-3 teaspoons), soy sauce (1 tablespoon), sugar (2 Tbsp, or 1 Tbsp for less sweetness) and 1 Tbsp corn/oligo syrup into the selected cooking liquid until dissolved. If omitting syrup, use extra sugar (to taste) gradually to taste; no fixed replacement dose is specified.

   Uses Selected 3–4 cups broth or water · 3 tablespoons gochujang, 고추장 (See Note 2) · 1-3 teaspoons gochugaru, 고추가루 (See Note 3) · 1 tablespoon soy sauce · 2 tablespoons sugar (use 1 tablespoon for less sweet tteokbokki) · 1 tbsp corn or oligo syrup, OR extra sugar to taste · Extra sugar to taste instead of corn/oligo syrup

   
5. 5

   Step 5: Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. This can take longer, depending on your rice cakes. Stir frequently so the rice cakes don't stick to the bottom of the pan.

   Cook rice cakes · 10 minUses Soaked drained rice cakes · Prepared spicy sauce liquid

   
6. 6

   Step 6: Drop the vegetables, garlic (1 tablespoon), and fish cakes in. Continue to boil, stirring occasionally, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Drop in the scallions and boiled eggs (2) with 2 to 3 minutes remaining. Taste the sauce, and adjust the seasoning if needed. Serve hot.

   Cook vegetables and fish cakes · 6 minUses Cooking rice cakes and sauce · Prepared cabbage, fish cake and scallions · 1 tablespoon minced garlic · 2 boiled eggs · Extra water or anchovy broth as needed while cooking