Tteokbokki떡볶이

Video

Ingredients

• 1 lb (450 g) tteokbokki tteok (cylindrical rice cakes), soaked 20 minutes
• 1–2 sheets eomuk (fish cake), cut into 2-inch pieces
• 4 oz (115 g) green cabbage, cut into 2-inch pieces
• 1–2 scallions, cut into 2-inch pieces
• 1 tbsp minced garlic
• 3 cups anchovy broth or water
• 3 tbsp gochujang
• 1–3 tsp gochugaru
• 1 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp corn syrup (or rice syrup)
• 2 boiled eggs, optional

Steps

1. 1Soak the rice cakes for about 20 minutes if they're hard. Cut the fish cake, cabbage and scallions into 2-inch pieces.
2. 2Bring the broth to a boil and stir in the gochujang, gochugaru, soy sauce, sugar and corn syrup.
3. 3Add the rice cakes and boil for 8–10 minutes, stirring frequently, until they soften.
4. 4Add the cabbage, garlic and fish cakes, and boil for another 4–6 minutes.
5. 5Add the scallions (and boiled eggs, if using) 2–3 minutes before serving. Adjust the seasoning and serve hot.