Spicy Rice Cakes

Ingredients

1 pound rice cakes for tteokbokki (garaeddeok)
4 cups water
7 dried anchovies, remove head and guts
6 x 6 inch dried kelp (dasima)
1/4 cup hot pepper paste (gochujang)
1 tbsp hot pepper flakes (gochugaru)
1 tbsp honey
3 green onions, cut into 3 inch long pieces, cut white part in half lengthwise.

Optional:
2 hard boiled eggs, shelled
1/2 lb fish cake balls
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Rice Cakes for Tteokbokki (Garaeddeok)

Let’s Start Cooking!

  1. Add water, anchovies, and kelp to a pan. Over medium high heat, boil 15 minutes. This broth will enhance the flavor of the dish.
  2. Remove kelp and anchovies. Add hot pepper paste, hot pepper flakes, and honey. Dissolve the hot pepper paste.
  3. Add rice cakes, green onions, fish cakes, and eggs. Bring to a boil, then stir with a wooden spoon or wooden spatula for 7 minutes or until the broth becomes a sticky sauce.
  4. Turn off the heat and serve. I garnished it with chopped raw green onion.

Preparing the Dried Anchovies

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Open your bag of dried anchovies:

Remove heads.
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Discard the head and the guts.
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