Ingredients
2 tbsp gochujang
1 tbsp gochugaru
1 tbsp soy sauce
1 tbsp sugar
½ tbsp corn syrup
400 g rice cakes/noodles
2 cups anchovy broth
2 sheets fish cake
2 cloves of garlic
1 - 2 tsp sesame oil
Topping: Mozzarella cheese
Topping: Green onions
Optional: Bundle of enoki mushroom
6 ½ Optional: Soft boiled eggs (boil for mins)
Directions
Step 1
Soak the rice cakes in water for 30 mins.
Step 2
Mince the garlic.
Step 3
Mix gochujang, gochugaru, soy sauce, corn syrup, sugar, and garlic together in a bowl.
Step 4
In a pot, bring the rice cakes and broth to a simmer.
Step 5
Add the sauce and cook for 10-15 mins. If you are adding mushrooms, add these after 5-10 mins of gently stirring. If rice cakes don’t get soft, add a bit of water and continue to cook.
Step 6
Drizzle some sesame oil and give the tteokbokki a mix.
Step 7
Top with cheese and eggs.
Step 8
After the cheese has melted (feel free to put the lid on top to melt the cheese faster), take off the heat, garnish with green onions, and serve.
