Hot and spicy rice cake (Tteokbokki)

Ingredients

• Water

  Plain, clean water

  4 cup or 947g

• Gochujang Hot Sauce

  Bibigo

  33g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Fish Cakes

  Great Value - Iceland

  8 oz or 227g

• Korean Rice Cake

  Hanasia

  16 oz or 457g

• Dried Anchovy

  Richin

  10g

• Kombu Sea Vegetable

  Eden

  1 7 inch piece or 7g

• Gochugaru Korean Chile Flakes

  Mother In Law's

  1 tbsp or 13g

Directions

1. Add the water, dried anchovies, and dried kelp to a shallow pot or pan. Boil for 15 minutes over medium high heat without the lid.
2. Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 21/2 cups.
3. Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
4. Remove from the heat and serve hot.
5. (source: https://www.maangchi.com/recipe/tteokbokki?utm_source=whisk&utm_medium=webapp&utm_campaign=tteokbokki)

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