Ingredients:
- 1 lb of cylinder-shaped rice cake, soaked in water for at least 30 minutes
- 3 cups of water or anchovy broth
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 2 boiled eggs, halved (optional)
- 1/4 cup sliced scallions (optional)
Instructions:
- In a large pot, bring the water or anchovy broth to a boil over medium-high heat.
- Add the soaked rice cakes, sliced onions, minced garlic, gochujang, soy sauce, and sugar to the pot. Stir well to combine all the ingredients.
- Lower the heat to medium and simmer for 10-15 minutes or until the rice cakes are fully cooked and the sauce has thickened.
- Once the rice cakes are cooked, add the sesame oil and stir well to combine.
- Add the boiled eggs and sliced scallions on top (optional).
- Serve hot in a bowl, and enjoy!
Tteokbokki can be customized to your taste by adjusting the amount of gochujang and sugar for the level of spiciness and sweetness you prefer. You can also add vegetables, seafood, or meat to make it more flavorful. Enjoy!
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