Spicy Rice Cake (Tteokbokki)
A popular Korean dish made with chewy rice cakes in a spicy, sweet sauce.
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- •1 pound Rice cakescut into 3.5 inch pieces
- •7 Dried anchovies(optional)remove heads and guts
- •1 Dried kelp(optional)5 to 6 inches size
- •4 cups Water
- •1/3 cup Hot pepper paste
- •1 tbsp Hot pepper flakesmild
- •1 tbsp Sugar
- •3 Green onionscut into 2.5 inch pieces, save some for garnish
- •Fish cake balls(optional)
- •2 Eggs(optional)hard boiled
- 1
Make broth by boiling 4 cups of water with 7 dried anchovies and dried kelp for 15 minutes without lid.
15 min
- 2
Prepare rice cakes by cutting them into 3.5 inch pieces.
5 min
- 3
Make sauce by mixing 1/3 cup hot pepper paste, 1 tbsp hot pepper flakes, and 1 tbsp sugar.
5 min
- 4
Strain the broth to remove anchovies and kelp.
2 min
- 5
Add rice cakes and sauce to the broth and stir gently.
7 min
- 6
Add green onions and fish cake balls, continue stirring until broth thickens.
7 min
- 7
Add hard boiled eggs and stir for another 7 minutes until the sauce is thick and shiny.
7 min
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