Spicy Korean Tteokbokki Rice Cakes

Ingredients

• 1 pound Korean rice cakes (tteok)
• 3 cups water
• 5 sheets dried kelp (kombu)
• 1 cup fish cakes, sliced
• 1 cup green onions, chopped

• 1 cup gochujang (Korean red chili paste)
• 2 tablespoons gochugaru (Korean red chili flakes)
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 2 cloves garlic, minced

Method

1. 01
   Soak the rice cakes in warm water for 10 minutes if they are hard or frozen.
2. 02
   In a large pot, combine water and dried kelp. Bring to a boil, then simmer for 10 minutes to make the broth. Remove the kelp and discard.
3. 03
   Add gochujang, gochugaru, soy sauce, sugar, and minced garlic to the broth. Stir well until the ingredients are fully dissolved.
4. 04
   Add the soaked rice cakes to the pot and boil over medium-high heat until they are soft and the sauce thickens, about 10 to 15 minutes.
5. 05
   Stir in the sliced fish cakes and chopped green onions. Cook for another 3-5 minutes until everything is heated through.
6. 06
   Remove from heat, adjust seasoning if necessary, and serve hot.