by Beyond Kimchee
make this now!
Tteokbokki is a quintessential Korean street food. White rice cakes are simmered in sweet and spicy gochujang based sauce. Korean chili power is often added to enhance the spiciness.
Soak rice cakes. Soak rice cake sticks in a bowl of cold water for 10 minutes to soften up slightly.
Make anchovy stock. Combine dried anchovies, sea kelp, and water in a pot. Bring to a gentle boil and simmer for 4-5 minutes. Discard the anchovy and sea kelp and reserve 2-1/2 cups of stock
Make sauce and add rice cake. In a large skillet or wok, mix anchovy stock with chili paste, chili flakes and corn syrup. Add rice cakes that have been drained from soaking.
Add fish cake and leek. Add the fish cake and leek. Bring the whole thing to boil over medium high heat.
Simmer until soft. When the sauce boils up, reduce the heat to low and let the tteokbokki simmer until the rice cakes are tender and the sauce thickens, about 5-7 minutes.