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.
2 hard boiled eggs, shelled
1/2 lb fish cake balls
Rice Cakes for Tteokbokki (Garaeddeok)
Let’s Start Cooking!
- Add water, anchovies, and kelp to a pan. Over medium high heat, boil 15 minutes. This broth will enhance the flavor of the dish.
- Remove kelp and anchovies. Add hot pepper paste, hot pepper flakes, and honey. Dissolve the hot pepper paste.
- 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.
- Turn off the heat and serve. I garnished it with chopped raw green onion.
Preparing the Dried Anchovies
Open your bag of dried anchovies: