Dairy-Free Tteokbokki (Spicy Rice Cakes)

Ingredients

• about 450 g Korean rice cakes (tteok)
• about 225 g Fish cakes
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 1 clove Garlic, minced
• 1/2 cup Onion, sliced
• 2 stalks Green onions, chopped
• 3 cups Anchovy broth

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the 3 cups of anchovy broth, 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1 clove of minced garlic. Place the pot over medium-high heat and bring the mixture to a rolling boil, which occurs at approximately 100°C, for 5 to 7 minutes; you will see large bubbles breaking the surface and steam rising.
2. 2Once the mixture is boiling, carefully add the about 450 g of Korean rice cakes (tteok), the about 225 g of fish cakes, and the 1/2 cup of sliced onion to the pot. Stir gently with a spoon to ensure all ingredients are submerged in the sauce.
3. 3Reduce the heat to medium-low and let the mixture simmer, uncovered, for 10 to 15 minutes. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot. The dish is ready when the rice cakes are soft and chewy, the sauce has thickened enough to coat the back of a spoon, and the 1/2 cup of onion slices appear translucent.
4. 4Remove the pot from the heat and immediately stir in the 2 stalks of chopped green onions.
5. 5Serve the Dairy-Free Tteokbokki immediately while it is hot.

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