Tteokbokki

Ingredients

• Korean cylinder rice cakes (garaetteok) 500 g
• Korean fish cakes 150 g
• Anchovy-kelp stock or water 600 ml
• Gochujang 3 tbsp
• Korean chili flakes (gochugaru) 1 tbsp
• Sugar 2 tbsp
• Soy sauce 1 tbsp
• Garlic, minced 3 cloves
• Cabbage, cut into squares 100 g
• Green onions, cut into 5 cm pieces 3 (60 g)
• Hard-boiled eggs, peeled 2

Instructions

1. 1

   Soak the rice cakes in warm water for 10 minutes if they are hard, and cut the fish cakes into triangles.

2. 2

   Bring the stock to a boil in a wide pan and stir in the gochujang, chili flakes, sugar, soy sauce and garlic.

3. 3

   Add the rice cakes and cabbage and simmer for 8 minutes, stirring often so the rice cakes do not stick.

4. 4

   Add the fish cakes and green onions and simmer for 4-5 minutes, until the sauce is thick and glossy.

5. 5

   Add the eggs and roll them in the sauce for 1 minute.

6. 6

   Halve the eggs and serve hot.