Delicious Tteokbokki (Dukbokki) – Spice Up Your Dinner Tonight!

Prepare anchovy stock: simmer water, dried kelp, and anchovies for 20 minutes; strain and set aside.

Soak frozen rice cakes in warm water for 5 minutes; drain.

Sauté fish cakes in toasted sesame oil until lightly golden; set aside.

Combine stock, gochujang, gochugaru, soy sauce, and sugar; simmer and thicken.

Add rice cakes; cook 8‑10 minutes until sauce coats them glossy.

Return fish cakes; simmer 3‑4 minutes to meld flavors.

Stir in scallions and drizzle sesame oil; toss briefly.

Finish with sesame seeds and serve hot.