Spicy Rice Cake Stir-Fry

Instructions

1. Prepare the rice cakes
   If using frozen rice cakes, soak them in cold water for 10-15 minutes until they become soft and pliable. If using fresh rice cakes, you can skip this step. Drain well and set aside.
2. Make the sauce
   In a medium bowl, whisk together the gochujang, gochugaru, sugar, and soy sauce until well combined. Gradually add 1/2 cup of the anchovy stock or water while whisking to create a smooth sauce.
3. Cook the base
   Heat the vegetable oil in a large, deep skillet or wok over medium heat. Add the sliced onion and cook for 2-3 minutes until slightly softened. If using fish cakes, add them now and stir-fry for an additional 2 minutes.
4. Simmer the rice cakes
   Add the prepared sauce to the skillet and bring to a simmer. Add the remaining anchovy stock or water and stir to combine. Once the liquid is simmering, add the rice cakes and gently stir to coat them with the sauce.
5. Cook until tender
   Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally to prevent sticking, until the rice cakes are soft and chewy and the sauce has thickened. Add more stock or water if the sauce becomes too thick.
6. Add the finishing touches
   Add the green onions and cook for another minute. If using hard-boiled eggs, gently place them in the sauce. Drizzle with sesame oil and remove from heat.
7. Serve
   Transfer the tteokbokki to a serving dish, sprinkle with toasted sesame seeds, and serve immediately while hot. Traditional accompaniments include additional sliced green onions or perilla leaves.