Tteokbokki (Spicy Stir-Fried Rice Cakes)

koreanbapsang.com

KRay

I like ice cream!

1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces) See Note 1

1 to 2 eomuk 어묵 (fish cake) sheets

4 ounces green cabbage (yangbaechu, 양배추)

1 to 2 or scallions

1 tablespoon minced garlic

subheading: Anchovy broth if using:

8 to 10 medium to large dried anchovies (마른멸치), about 0.5 ounces (15 grams) Or simply use a broth packet.

1 piece dasima (dried kelp), about 3-inch square

¼ medium onion, roughly sliced

subheading: Tteokbokki Sauce:

3 cups anchovy broth or water (use 4 cups for more sauce)

3 tablespoons gochujang, 고추장 See Note 2

1 to 3 teaspoons gochugaru, 고추가루 See Note 3

1 tablespoon soy sauce

2 tablespoons sugar (use 1 tablespoon for less sweet tteokbokki)

1 tablespoon corn syrup (or oligo syrup) - use more sugar if not using

subheading: Optional:

2 boiled eggs

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