Tteokbokki - Spicy Korean Rice Cakes

Make Kelp broth - soak dried kelp (Dasima) or Kombu in hot water for at least 10 min. Substituting with plain water is OK but won't be as flavorful

Prepare Rice Cakes - If you have fresh or refrigerated rice cakes then just pull them apart so they are all separated. If your tteok/dduk is frozen, defrost by soaking it in cold water for a few minutes and then drain

Pour kelp broth (or water) into a pan. Add tteok (rice cakes) from 2 and turn heat on medium high and bring to boil

Add Tteokbokki Sauce - you can premix the sauce in a bowl first or you can just add Gochujang, sugar, soy sauce, garlic powder or chopped garlic directly and mix in the pan. Optionally, add fish cakes cut into strips

Once it starts to boil, lower heat to simmer and let it reduce for 10-13 min depending on how thick you want the sauce to be. The picture below shows after I simmered for 12min with some gochugaru (red chili powder) sprinkled for extra spicy kick!

Sprinkle some chopped green onions, sesame seeds and a swirl of sesame oil (which I forgot in the video..oops!). ENJOY!!