Dduk Bok Gi - Spicy Rice Cake 떡볶이

WHAT'S IN IT?

400 g Rice cake (1 package)

200 g Fish cake

1/2 package Korean instant noodles (optional)

2 Eggs (optional)

20 Anchovies

1 Onion

15 Green onions

4 cups Water

4-6 tablespoons Red chilli pepper paste

3 tablespoons Sugar

1 teaspoon Sesame seeds (optional)

HOW DO I MAKE IT?

1, Soak rice cake in cold water for 30 minutes unless they are freshly made (soft).

2. Place anchovies in a mesh ball in 4 cups of cold water. Boil for 10-15 minutes to make the base stock. (if you don't have anchovies, use beef.)

3. Boil eggs for 15 minutes.

4. Cut fish cakes in bite size triangles.

5. Slice onions and cut green onions into 2-3 inches length.

6. When the anchovy stock is done, transfer it into a sauce pan and add rice cakes. Make sure all the rice cakes are separated.

7. Add red chilli pepper paste and sugar. Also, add onions and green onions.

8. Boil on medium heat for 15 minutes while stirring once in a while so the rice cake doesn't stick at the bottom. If there is not enough water, add a little bit of water.

9. Peel hardboiled eggs and add them to the pan.

10. Cook for another 5 minutes on low heat.

11. Serve on a plate and garnish with sesame seeds.

12. Enjoy!