Spicy Korean  Rice Cake

Spicy Korean Rice Cake (tteokbokki) is one of the most popular street food in Korea. It's and easy and quick homemade recipe that yields a heat, sweet, and umami flavor that no one can resist.

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INGREDIENTS

– 2 pieces dried kelp – ▢4 large dried anchovies (with heads and intestines removed) – ▢4 cups water – ▢3 tablespoons gochujang (Korean hot pepper paste) – ▢1 tablespoon Gochugaru (Korean chili flakes) – ▢2 tablespoons sugar – ▢1 lb (500 grams) Korean rice cake – ▢2 stalks green onion (cut into 3 inches long pieces ) – ▢2 boiled eggs (peeled) – ▢4 pieces fish cakes – ▢1 teaspoon sesame seeds (for serving)

Step 1

Add dried kelp, dried anchovies, and 4 cups of water to a frying pan or a shallow pot. Bring it to a boil and continue to cook over medium for 15 minutes, without the lid.

Step 2

Meanwhile, combine gochujang, Korean chili flakes, and sugar in a small bowl. Set aside.

Step 3

After 15 minutes of boiling, move the kelp and anchovies from the pan. Then, add rice cake, green onion, boiled eggs, and fish cakes to the pan. Add prepared sauce to it and stir gently with a spatula until it's dissovled in the soup.

Step 4

Bring the mixture to a boil, let it simmer for 10 to 15 minutes until the rice cakes are soft and cooked through. Occasionally stir to prevent the rice cake from sticking to the bottom.

Step 5

Once the rice cake becomes soft and the soup has reduced to half and thickened. Turn off the heat and serve immediately with sesame seeds sprinkled on top.

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Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.