Tteokbokki with Chewy Rice Cakes and Spicy Sauce

Ingredients

• 250g (about 2 cups) Tteok (Korean rice cakes)
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili flakes) (adjust to taste)
• 1 tbsp Soy Sauce (or to taste)
• 1 tbsp Sugar or Honey (adjust to taste)
• 1 tbsp Garlic Paste or 2-3 cloves Garlic, minced
• 1 tbsp Ginger Paste or Ginger, grated
• 2 cups Water or Stock (low sodium dried anchovy, dashi or chicken preferred)
• 2 Spring Onions, chopped (white and green parts separated)

Toppings:

• 100g Fish Cakes (Eomuk), sliced
• 2 Boiled Eggs, peeled
• 1 cup Cabbage, loosely packed, chopped
• Other options: Shredded mozzarella cheese, instant ramen noodles, or additional vegetables like carrots

Directions

1. Prepare the Rice Cakes: Rinse the rice cakes under water. If using frozen tteok, soak them in warm water for 10-15 minutes to soften. Drain and set aside.
2. Mix the Sauce: In your rice cooker, combine the gochujang, gochugaru, soy sauce, sugar or honey, minced garlic, ginger, white parts of the spring onions, and water or stock. Stir well to create a smooth sauce.
3. Add Ingredients: Add the rice cakes, fish cakes (if using). Stir to coat everything evenly in the sauce. Add the cabbage and boiled eggs as well, if using.
4. Cook: Close the lid and set your rice cooker to the regular 'cook' setting. Let it cook for about 20-25 minutes, or until the rice cakes are tender and the sauce has thickened. Stir occasionally to ensure even cooking.
5. Add Optional Ingredients: If adding instant ramen noodles, cheese, or additional vegetables, add them in the last 5 minutes of cooking. Stir to combine and let them cook until tender.
6. Serve: Once everything is cooked and the sauce is thick and glossy, stir in the green parts of the spring onions. Serve the tteokbokki hot, straight from the rice cooker. Garnish with a drizzle of sesame oil, chopped spring onions, and a sprinkle of sesame seeds. Enjoy!