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Prep time: 10 minutes

Cook time: 25 minutes

Serves 2-4


-16oz rice cakes

-4 cups anchovy or veggie stock:

-5-8 anchovies

-1 piece kelp

-6 cups water

-1/3 cup gochujang

-1 tbsp gochugaru

-1 tbsp sugar

-3 green onions, chopped

-1-2 hard boiled eggs

-sesame seeds, to garnish


  1. Bring your stock to a boil. In a large bowl, combine gochujang, gochugaru and sugar. Once the stock is boiling, add in the gochu mix, green onions and the rice cakes. Stir gently until combines and let it come to a boil.

  2. Stir tteokbokki until the rice cakes are soft, and the sauce thickens and looks shiny. You may add some water if rice cakes are not soft enough and the sauce is too low.

  3. Add in the rest of the toppings and let simmer. If adding fishcakes, cut them diagonally, hard boil your egg for 4-5 minutes prior to adding it at this point.

  4. Remove from heat, garnish with sesame seeds and sliced green onions. Serve hot and enjoy!

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