Tteokbokki (Spicy Rice Cakes)

Ingredients

• 500 g Korean Rice Cakes (Tteok)
• 2 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Gochugaru (Korean Chili Flakes)
• 1 tbsp Soy Sauce
• 1 tbsp Sugar
• 2 cloves Garlic, minced
• 5 large Dried Anchovies (for broth)
• 1 piece Kelp (for broth)
• 4 cups Water
• 2 stalks Green Onions, chopped
• 1 tsp Sesame Oil
• 1 tsp Sesame Seeds

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

Instructions

1. 1Make the broth: In a pot, combine water, dried anchovies, and kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove anchovies and kelp.
2. 2In the broth, add gochujang, gochugaru, soy sauce, sugar, and minced garlic. Stir well to combine.
3. 3Add the rice cakes to the sauce and bring to a simmer. Cook for about 10-15 minutes, or until the rice cakes are soft and chewy and the sauce has thickened.
4. 4Stir in chopped green onions and sesame oil. Garnish with sesame seeds before serving.

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