Easy and delicious Tteokbokki: spicy Korean rice cakes

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During my early childhood growing up in Korea, this was my favorite street food. In front of my elementary school in Korea, there was a street vendor selling two rice cake sticks for 10 won at that time which is probably 2 cents. This is one of the most popular Korean street foods. There are so many versions of this dish on the internet. This recipe is easy, quick and delicious. It’s sweet, chewy, and spicy. I hope you can try this recipe and enjoy.

Ingredients:

1 lb tteokbokki rice cake
Fish cake 2 sheets (optional), cut into 2 inch triangles
Korean large green onions (dae pa), cut diagonally
3 1/2 cup water
Dry anchovy dashi soup stock bag, readily available at any Korean markets (you can use dashi broth if you are vegan)

Sauce:
2 tbsp Korean red chili paste (gochujang)
1 tbsp fine Korean red chili powder (gochugaru)
1 1/2 tbsp sugar
1 tbsp cooking syrup (oligodang syrup)
1 tbsp low sodium soy sauce

*Adjust the spiciness and sweetness according to your taste.

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