Tteokbokki

Method

1. 1

   If the rice cakes are refrigerated or frozen, soak them in warm water for 10 minutes so they cook evenly.

2. 2

   Stir the gochujang, gochugaru, sugar, soy sauce and garlic into the water in a wide pan and bring to a boil.

3. 3

   Add the rice cakes and simmer briskly, stirring often, for 8 minutes.

   💡 Keep the cakes moving — they love to weld themselves to the bottom of the pan.

4. 4

   Add the fish cakes and boiled eggs and simmer 5 more minutes, until the sauce is thick enough to coat a spoon.

5. 5

   Stir in the scallions, cook 1 final minute, and serve hot with sesame seeds on top.

   💡 The sauce keeps thickening off the heat; pull it a touch looser than you want it.