떡볶이Tteokbokki

• 400 gcylinder rice cakes 떡볶이 떡
• 150 gfish cakes, in triangles 어묵
• 500 mlanchovy-kelp stock or water 멸치육수
• 3 tbspgochujang 고추장
• 1 tbspgochugaru 고춧가루
• 1 tbspsoy sauce 간장
• 2 tbspsugar 설탕
• 2spring onions, cut in 5 cm lengths 대파
• 2hard-boiled eggs (optional) 삶은 달걀

Method

1. If the rice cakes are hard or frozen, soak them in warm water for 10 minutes.
2. Bring the stock to the boil and stir in the gochujang, gochugaru, soy sauce and sugar.
3. Add the rice cakes and cook 8 to 10 minutes, stirring so they do not stick, until soft and the sauce thickens.
4. Add the fish cakes, eggs and spring onion and cook 3 minutes more.
5. Serve right away; rice cakes harden as they cool.

Cook's note

Add a slice of cheese or a pack of ramyeon noodles at the end: rabokki.