1 tablespoon gochugaru (Korean chili pepper flakes)
1 tablespoon soy sauce
1 tablespoon sugar
4 ounces Korean fish cake, rinsed, patted dry and sliced into bite sized pieces
1 teaspoon sesame oil
3 scallions, chopped
Sesame seeds (optional)
Soak rice cakes in water for 10-15 minutes (This step is for rice cakes that are hard. Skip this step if they are already soft).
In a medium size pot over high heat, add anchovy stock and dried kelp and bring to a boil. Once boiling, lower the heat to low and simmer for 10 minutes, uncovered.
Remove kelp. Stir in gochujang, gochugaru, soy sauce and sugar – and bring back to a boil.
Add rice cakes and cook for 8-10 minute, stirring frequently until they are soft.
Add fish cake and cook for 4 minutes, stirring frequently.
Turn off the heat and stir in sesame oil. Add scallions, stir and transfer to a bowl. Sprinkle sesame seeds on top (optional) and serve.
Tteokbokki is best served immediately after cooking. While the spicy Korean rice cakes can be stored in the fridge for 2-3 days, they will naturally get hard when they cool down. Definitely better fresh!