Spicy Tteokbokki (Korean-Style Rice Dumplings in Soy Soy Broth with Fishcakes)

Ingredients:

• 700g tteok (about 4 cups)*
• 8 large dried anchovies
• 1 piece (30 cm) of dried kelp
• 0.5 cup gochujang (traditional Korean soybean paste made from glutinous rice and fermented soybeans)
• 1/4 cup sugar
• 2 tablespoons of crushed garlic
• 2 tbsp gochukaru (red hot pepper flakes)*
• Half a white cabbage, cut into 5 cm squares and divide
• 6 sheets thin frozen battered fried Polar fish strips, cut into triangles
• 8 green onions, cut into 5cm pieces.
• Sesame seeds for sprinkling

Preparation:

1. Soak the tteok: Soak the tteok in cold water for 30 minutes, separating any stuck together sticks.
2. Meanwhile, prepare the seaweed broth with anchovies: Place the anchovies and kelp in a large skillet or wok and cover with 3 cups of water. Simmer for 30 minutes. Remove and discard the anchovies and kelp.
3. Boil in seaweed broth: Drain the tteok and add it to the broth. Add the gochujang paste, sugar, garlic, and gochukara. Increase the heat to medium and cook, stirring occasionally, until the tteok is tender and the liquid has reduced by about half, about 10 minutes.
4. Add the cabbage and fish cakes and cook until the cabbage is tender, 3–4 minutes. Add the green onions and cook until softened, 3–4 minutes. Remove from heat and sprinkle with sesame seeds. Serve immediately.
   
   
   Note *
   
   Korean rice sticks, or tteok, are a pre-cooked preparation used to make a favorite street food among Korean youth. This recipe features rice sticks boiled with fish cakes and served as a hearty and unique dinner.
   
   Gochukaru is a Korean hot pepper. Koreans enjoy cooking even the spiciest dishes, primarily for two reasons: they can handle spicy food and they love the heat. They follow a unique culture that allows them to use complex seasonings.