Name: Tteokbokki
Total time: 25 min
Cuisine: Korean
Ingredients: 500 g Rice cakes, tteok; 200 g Fish cakes; 3 cup Water; 1 Anchovy and kelp stock packet; 2 Eggs, boiled; 3 tbsp Gochujang, Korean chili paste; 1 tbsp Gochugaru, Korean chili flakes; 2 tbsp Sugar; 1 tbsp Soy sauce; 1 tsp Garlic, minced; 1 Green onion, sliced, stalk; 1 tsp Sesame seeds

Method

5 steps. Tap one to mark it done.

Combine the gochujang, gochugaru, sugar, soy sauce, and minced garlic in a small bowl, mixing well to form the sauce base.
Place the water and the anchovy and kelp stock packet into a medium pot or deep skillet. Bring the liquid to a boil and let it simmer for 10 minutes to extract the flavor, then discard the stock packet.
Blend the prepared sauce base into the boiling stock, stirring until it has completely dissolved.
Put the rice cakes and the fish cakes, cut into bite-sized pieces, into the pot. Adjust the burner to medium heat and simmer for about 8 to 10 minutes while stirring regularly to stop the rice cakes from sticking, continuing until they soften and the sauce becomes thick and shiny.
Gently add the boiled eggs and simmer for 2 minutes more until thoroughly warmed. Garnish with the sliced green onion and sesame seeds prior to serving.