Tteokbokki spicy rice cakes

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 450 g fresh cylindrical tteok rice cakes
• 960 ml water
• 7 large dried anchovies, heads and guts removed
• 1 kombu piece, approximately 15 × 20 cm
• 1/3 cup gochujang
• 1 tbsp gochugaru and 1 tbsp sugar
• 3 spring onions, cut into lengths
• 2 boiled eggs, optional
• 225 g Korean fish cakes, optional

Step-by-step method

1. Boil water, anchovies and kombu uncovered for 15 minutes.
2. Mix gochujang, gochugaru and sugar in a bowl.
3. Remove anchovies and kombu; add tteok, sauce, spring onions and optional additions.
4. Simmer for 10–15 minutes, stirring gently, until tteok soften and sauce thickens.
5. Add water gradually if necessary and continue cooking; serve hot.