I was pretty tired when making this one and I think it came through in the final results. It was edible, but not great, honestly. And I've had "classic" tteokbokki before and liked it. Oh well... it happens. Maybe I'll make it again sometime or maybe I'll just stick with some of my more reliable tteokbokki recipes.

Classic Tteokbokki

Slightly adapted from Aaron & Calire

Ingredients

Flavour Paste

• 2 Tbsp. gochugaru (Korean chile flakes)
• 2 Tbsp. sugar
• 1 Tbsp. dasida
• 2 Tbsp. gochujang (Korean chile paste)
• 3 Tbsp. corn syrup
• 1/4 tsp. black peppercorns, ground

Everything Else

• 600g tteokbokki (Korean-style/long cylinder rice cakes)
• 3 c. water
• 1/2 Tbsp. dasida
• 3 sheets Korean fish cakes, cut into bite-sized pieces
• 4 green onions, cut into 5cm lengths
• 2-4 hard-boiled eggs

Directions

1. Combine gochugaru, sugar, dasida, gochujang, corn syrup, and pepper. Mix well and set aside.
2. If using frozen rice cakes, soak in cold water for 20-30 minutes, then drain and set aside.
3. Combine the remaining 1/2 Tbsp. dasida with the water and mix well.
4. Combine rice cakes, stock, fish cakes, green onions, and eggs and bring to a boil.
5. Reduce heat to medium and simmer, stirring occasionally, until tteokbokki are cooked through (12-13 minutes).