Tteokbokki (Spicy Rice Cakes)

Ingredients

• 1 1/8 lbrice cakes, Korean tteok, the cylindrical kind
• 2 1/2 cupswater
• 1/2 ozdried anchovies, heads and guts removed
• 1/4 ozdried kelp, dashima, a postcard-sized piece
• 3 tbspgochujang
• 1 tbspgochugaru
• 2 tbspcaster sugar
• 1 tbspsoy sauce
• 7 ozfish cakes, Korean odeng sheets, cut into triangles
• 3spring onions, cut into short lengths
• 2eggs
• 2 tsptoasted sesame seeds

Method

1. 1

   Hard-boil the eggs for 9 minutes, then cool them under the tap and peel. Meanwhile, if the rice cakes are refrigerated or dried, soak them in warm water so they soften.

2. 2

   Put the water, dried anchovies and kelp in a wide pan and bring to a gentle boil. Simmer for 10 minutes, then lift out and discard the anchovies and kelp.

3. 3

   Whisk the gochujang, gochugaru, sugar and soy sauce into the hot stock until smooth.

4. 4

   Add the drained rice cakes and simmer for 8 minutes, stirring often, until they are soft and chewy all the way through and the sauce has thickened enough to coat them.

5. 5

   Stir in the fish cake triangles and cook for a final 3 minutes.

6. 6

   Add the spring onions, halve the boiled eggs and set them on top, then scatter with sesame seeds and serve hot from the pan.