← Nouns Cooking · Korean

Ingredients

• 450 g cylinder rice cakes (tteokbokki tteok)
• 2 sheets Korean fish cake sheets, cut into triangles
• 100 g Cabbage, cut into chunks
• 2 Spring onion, cut into 5 cm lengths
• 750 ml Water
• 8 large dried anchovies, heads and guts removed
• 1 piece kombu (a 7 cm square)
• 3 tbsp Gochujang
• 2 tsp Gochugaru (Korean chilli flakes), adjust to taste
• 1 tbsp Soy sauce
• 2 tbsp Sugar
• 3 cloves Garlic, minced
• 2 hard-boiled eggs, peeled (optional)
• 1 tsp Sesame seeds (optional)

Method

1. If your rice cakes are hard or straight from the fridge, soak them in warm water for 20 min to soften. Separate any that are stuck together.
2. Simmer the water, anchovies and kombu in a wide pan for 10 min, then lift out the solids. You should have about 500 ml broth.
3. Stir the gochujang, gochugaru, soy sauce, sugar and garlic into the broth and bring it back to the boil.
4. Drain the rice cakes and add them with the cabbage. Simmer over medium heat for 6–8 min, stirring often so they do not stick to the bottom.
5. Add the fish cakes, spring onion and boiled eggs and cook for another 3–4 min, until the rice cakes are soft and chewy and the sauce is thick and shiny. Add a splash of water if it gets too thick. Sprinkle with sesame and eat hot.

Tips

• Rice cakes harden as they cool, so serve straight away; reheat leftovers with a splash of water.
• Contains fish (anchovy broth and fish cakes). For a quick version, use water with a little dashi powder.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Maangchi My Korean Kitchen