Tteokbokki (Spicy Rice Cake)

1. 1

   Boil water, anchovies, fish sauce, and kelp in a shallow pan over medium-high heat for 15 minutes without a lid.

2. 2

   Remove kelp and anchovies (feel free to snack on!). Add hot pepper paste, hot pepper flakes, and sugar. Stir to combine and dissolve.

3. 3

   Add rice cakes, green onions, fish cakes, and eggs.

4. 4

   Stir gently when sauce begins to boil. Continue cooking and stirring occasionally until cakes turn soft and chewy and the sauce thickens and becomes shiny. If the sauce becomes too thick and the rice cakes need more time to cook, add water as necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.