Tteokbokki (Spicy Rice Cakes)

If using refrigerated or frozen rice cakes, soak them in warm water for 10 minutes to soften. Fresh rice cakes can go straight in.

Combine anchovy-dashima stock, gochujang, gochugaru, soy sauce, sugar, and garlic in a wide, shallow pan. Whisk until the paste dissolves.

Bring the sauce to a boil over medium-high heat.

Add rice cakes and fish cake triangles. Stir to coat everything in sauce.

Cook over medium heat, stirring frequently, for 8-10 minutes until the rice cakes are soft and chewy and the sauce has thickened to a glossy coat.

Add corn syrup and stir for another minute — this gives the sauce its characteristic glossy sheen.

Add green onions and halved hard-boiled eggs if using. Cook 1 more minute.

Serve immediately in the pan while still bubbling. Tteokbokki firms up as it cools.