TteokBokki 辣年糕 (Spicy Rice Cake)

Less spicy tteokbokki

Ingredients

Makes 2 servings

Broth

• 2 fried fish cakes, flat or cube cakes
• 3 cups water
• 1 kelp, about 4" x 4"
• 10 dried anchovies (in a tea bag)
• 1 empty tea bag

Sauce

• 1 tbsp red pepper powder
• 2 1/2 tbsp red pepper paste (add 1/2 tbsp more for spicier tteokbokki)
• 1 tbsp soy sauce
• 1 tbsp sugar

• 2 cups rice cake sticks
• 1 scallion, chopped

Method

1. In a pot, add the water, kelp, dried anchovies bag, and fish cakes and cook for 10  minutes.
2. Remove the kelp, anchovy bag, and fish cakes. Set the fish cakes aside. Discard the kelp and anchovy bag.
3. Add the rice cakes and sauce ingredients to the pot, and keep stirring.
4. Cook until the rice cakes are tender and the sauce is thick, about 10 to 15 minutes.
5. Serve in individual bowls immediately.