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Tteokbokki – Korean Spicy Rice Cakes
Author:
Min | MJ and Hungryman
Ingredients
1
pound
of rice cakes
4
cups
of water
6-8
dried anchovies
heads and intestines removed
5
1x2 in kelp pieces
2
sheets of fish cake
sliced
1-2
scallions
sliced
1
medium carrot
sliced on the bias
2
hard boiled eggs
optional
Dumplings
optional
Sauce:
3
tablespoons
gochujang
Korean red pepper paste
1
tablespoon
gochugaru
Korean red pepper powder
1
tablespoon
brown sugar
2
teaspoons
minced garlic
Instructions
Add water, dried anchovies and kelp to a shallow pan. Bring to a boil and simmer for 15 minutes. Discard kelp and anchovies.
Add sauce mixture to the pan and stir thoroughly.
Add rice cakes, fish cakes, carrots, and green onion. Stir gently and cook until rice cakes soften and sauce thickens.
Stir in dumplings (be careful not to break) and eggs. Remove from heat. Garnish with fresh green onion. Eat immediately.
Nutrition
Serving:
3
g