Classic Tteokbokki (Korean Rice Cakes)

This is the classic spicy tteokbokki preparation. And it was... fine? I didn't dislike it. But I have to say, I also didn't enjoy it nearly as much as some of Aaron & Claire's other tteokbokki recipes. So, not a huge success overall, but I'll still make a note of it for compleness' sake.

Classic Tteokbokki

Slightly adapted from Aaron & Claire

Ingredients

• 600g tteokbokki (Korean rice cakes)
• 3 sheets of Korean fish cakes
• 4 green onions
• 3 c. water
• 1/2 Tbsp. dasida (Korean beef stock powder)
• 2-4 hard-boiled eggs

Seasoning Paste

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

Directions

1. If your rice cakes are frozen, soak them in cold water for 20 minutes first.
2. Cut the fish cakes into bite-sized pieces and the green onions into long strips. Set aside.
3. Combine the gochugaru, gochujang, sugar, corn syrup, dasida, and black pepper for the seasoning paste. Mix well and set aside.
4. Combine the water with the 1/2 Tbsp. of dasida. Mix well and set aside.
5. Combine the tteokbokki, fish cakes, green onions, stock, seasoning paste, and hard-boiled eggs in a large pot and bring to a boil.
6. Reduce heat to medium and simmer until sauce is thickened and rice cakes reach desired doneness (10-13 minutes).