Dawn
Culinary Explorer
Good Idea for dinner!
Ingredients:
Ingredients:
- 1 pound (450g) tteok (Korean rice cakes)
- 4 cups water
- 5-6 dried anchovies (optional)
- 2-3 large dried shiitake mushrooms (optional)
- 1 cup fish cakes, sliced into bite-sized pieces
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes, adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 green onion, chopped (for garnish)
- Sesame seeds (for garnish)
- If using dried anchovies and shiitake mushrooms, place them in a pot with 4 cups of water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes to make a broth. Remove the anchovies and mushrooms from the broth and discard them.
- Add the fish cakes to the broth and simmer for a few minutes until they are cooked through. Remove the fish cakes from the broth and set them aside.
- In a bowl, mix together the gochujang, gochugaru, soy sauce, sugar, minced garlic, and sesame oil to make the sauce.
- Bring the broth back to a boil. Add the rice cakes and the sauce to the pot. Stir well to coat the rice cakes in the sauce.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the rice cakes are tender and the sauce has thickened, about 8-10 minutes.
- Once the rice cakes are tender, add the cooked fish cakes back to the pot. Stir to combine and heat through.
- Serve the tteokbokki hot, garnished with chopped green onions and sesame seeds.
It's a classic Korean street food dish that's spicy, chewy, and oh-so-satisfying. Perfect for warming up on a chilly day or satisfying those late-night cravings. Can't wait to give your recipe a try! Thanks for sharing! 
