Tteokbokki (Spicy Korean Rice Cakes)

bonappetit.com

arodenha

3 medium to large dried anchovies

1 2x2" piece dried kombu

¼ small plus 2 large onions, sliced

8 garlic cloves, 2 smashed, 6 thinly sliced

8 oz. assorted frozen odeng (Korean fish cakes)

⅔ cup gochujang (Korean hot pepper paste)

2 Tbsp. soy sauce

1 Tbsp. gochugaru (coarse Korean red pepper powder)

¼ cup canola or vegetable oil

1 lb. cylindrical rice cakes (about 2½" long), cut in half crosswise on a diagonal

1 medium head of bok choy, bulbs cut into ¼" pieces, leaves sliced into 1" pieces

2 scallions, thinly sliced on a diagonal, divided

3 large hard-boiled eggs, halved lengthwise

2 Tbsp. toasted sesame seeds, crushed

Directions at bonappetit.com

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