Tteokbokki (Spicy Korean Rice Cakes)

Anchovy stock

• 750 ml water

• 2 sheets kombu

• ⅓ cup dried anchovies

Tteokbokki

• 2 tablespoons gochujang (korean red pepper paste)

• 2 tablespoon gochugaru (korean red pepper flakes)

• 1 tablespoon soy sauce, plus additional to taste

• 1 tablespoon sugar, plus additional to taste

• 250g Tteokbokki tteok (korean rice cakes)

• 50g Eomuk (fish cakes), sliced, optional

• 50g (5 oz) cabbage, roughly chopped

• 2 spring onions, chopped into thirds

• ½ onion, roughly sliced

• 1 teaspoon sesame oil

• 1 teaspoon sesame seeds, to garnish (optional)

• 1 hard-boiled egg (optional, for garnish)

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For the anchovy stock, fill a small pan with dried anchovies, kombu, and water. Bring to a boil then turn heat to low and simmer for 20 minutes, or until the stock has reduced by a third. Strain the stock then return it back into the pot. Add the gochujang, gochugaru, rice cakes, fish cakes, cabbage, onions, and spring onions to the pot. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until sauce has thickened. 

Season to with sugar, soy sauce, and sesame oil. Serve hot and garnish with sesame seeds and a boiled egg, if desired.