This firery dish features chewy rice cakes (garaetteok) seasoned with spicy chile paste. A staple of Korean street food, you'll often find bubbling pots of tteokbokki ready to serve. Garnish with sesame seeds for an extra crunch.
Ingredients
- 3 cups water
- 2 drieds anchovies , or more to taste
- 3 tablespoons chile paste
- 2 tablespoons white sugar
- 1 tablespoon soy sauce
- 1 tablespoon corn syrup
- 2 Koreans fish cakes , sliced
- 1/2 o
- 1 spring onion , thickly sliced
Instructions
-
1
Combine water and anchovies in a saucepan; bring to a boil and cook for 10 minutes. Remove and discard anchovies; set anchovy water aside.
-
2
Combine chile paste, sugar, soy sauce, and corn syrup in a bowl.
-
3
Add rice cakes, onion, and chile paste mixture to anchovy water; bring to a boil and boil for 5 minutes, stirring occasionally. Add spring onion; boil 3 minutes more.
Nutrition Facts
Per serving
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