# Ingredient list:
→ Rice Cakes
01 - 1.1 pounds Korean rice cakes (tteok, cylindrical)
02 - 4.2 cups water
→ Sauce
03 - 3 tablespoons gochujang (Korean chili paste)
04 - 1 tablespoon gochugaru (Korean chili flakes)
05 - 2 tablespoons soy sauce
06 - 1 tablespoon sugar
07 - 1 tablespoon honey (or corn syrup)
08 - 2 cloves garlic, minced
→ Broth
09 - 3 cups water
10 - 1 dried kelp (kombu), 3 x 3 inches
11 - 4 dried anchovies, heads and guts removed (optional for vegetarian)
→ Vegetables & Garnish
12 - 2 green onions, sliced diagonally
13 - 1 small onion, sliced
14 - 1/2 cup cabbage, chopped (optional)
15 - 2 boiled eggs, peeled (optional)
16 - 1 tablespoon sesame seeds
# Cooking steps:
01 - Soak the rice cakes in warm water for 10 minutes if they are hard or refrigerated to soften them before cooking.
02 - In a medium pot, combine 3 cups water, kelp, and anchovies (if using). Bring to a simmer and cook for 10 minutes. Remove kelp and anchovies, reserving the flavorful broth.
03 - Add gochujang, gochugaru, soy sauce, sugar, honey, and minced garlic to the broth. Stir continuously until the paste dissolves completely and the mixture is well combined.
04 - Add rice cakes, onion, and cabbage (if using) to the pot. Bring to a gentle boil, stirring occasionally to prevent the rice cakes from sticking to the bottom of the pot.
05 - Reduce heat and simmer for 10–15 minutes, or until the sauce thickens to a glossy consistency and the rice cakes become soft and chewy throughout.
06 - Add green onions and boiled eggs (if using) during the last 2 minutes of cooking to maintain their freshness and texture.
07 - Transfer the tteokbokki to a serving platter. Sprinkle generously with sesame seeds and serve immediately while hot and bubbly.
