Sticky Gochujang Tteokbokki with Fish Cakes

⏱ 30 min · Serves 2

Chewy rice cakes and silky fish cake ribbons swimming in a glossy, sweet-spicy gochujang sauce built on a quick anchovy-kelp broth. It's the Korean street-food classic in 30 minutes, and it's every bit as addictive as the one you queue for.

Per serving: 690 kcal · 26.0g protein · 115.0g carbs · 13.0g fat

Ingredients

• 500ml water
• 1 piece dried kelp (dashima), about 10x10cm
• 8 dried anchovies, heads and guts removed (optional)
• 400g Korean rice cakes (tteok), cylinder type
• 150g Korean fish cakes (eomuk), cut into 3cm triangles or strips
• 2 tbsp gochujang
• 1 tbsp gochugaru (Korean chilli flakes)
• 1 tbsp soy sauce
• 1.5 tbsp sugar
• 1 tsp minced garlic
• 1 tsp toasted sesame oil
• 3 spring onions, cut into 4cm lengths
• 2 soft-boiled eggs, peeled (optional)
• 1 tsp toasted sesame seeds

Method

1. If your rice cakes are refrigerated or frozen, soak them in cold water for 15 minutes, then drain.
2. Put the water, kelp and anchovies in a wide pan. Bring to a gentle simmer and cook 8 minutes, then remove the kelp and anchovies and discard.
3. Whisk the gochujang, gochugaru, soy sauce, sugar and garlic into the hot broth until smooth.
4. Add the drained rice cakes and simmer over medium heat for 8 minutes, stirring often so nothing sticks.
5. Add the fish cakes and the white parts of the spring onions. Simmer another 5-6 minutes, stirring, until the sauce is thick, glossy and coats the rice cakes.
6. Stir in the sesame oil and the green spring onion tops, and cook 1 minute more. Taste and add a pinch more sugar if it's too sharp.
7. Serve straight from the pan, topped with halved soft-boiled eggs and a scatter of sesame seeds.