Tteokbokki (Spicy Korean Rice Cakes)

Ingredients

• ¼ small plus 2 large onions, thinly sliced
• 3 medium-large dried anchovies
• 1 (2×2") piece dried kombu
• 8 garlic cloves, 2 smashed, 6 thinly sliced
• 8 oz. assorted frozen odeng (Korean fish cakes)
• ⅔ cup gochujang (Korean hot pepper paste)
• 2 Tbsp. soy sauce
• 1 Tbsp. gochugaru (coarse Korean red pepper powder)
• ¼ cup vegetable oil
• 1 lb. cylindrical Korean rice cakes (about 2½" long), cut in half crosswise on a diagonal
• 1 medium head of bok choy, stems cut into ¼" pieces, leaves cut into 1" pieces
• 2 scallions, thinly sliced on a diagonal, divided
• 3 large eggs, hard-boiled, halved lengthwise
• 2 Tbsp. toasted sesame seeds, crushed

Steps

1. Bring ¼ small onion, thinly sliced, 3 medium-large dried anchovies, one 2×2" piece dried kombu, 2 garlic cloves, smashed, and 3½ cups water to a boil in a small pot or large saucepan. Reduce heat to medium-low and simmer at least 15 minutes and up to 45 minutes (the longer the stock simmers, the more flavor it will have).
2. Strain stock through a fine-mesh sieve into a heatproof measuring glass; discard solids. Return stock to pot and reheat over medium. Add 8 oz. assorted frozen odeng (Korean fish cakes), bring to a simmer, and cook until just heated through, about 5 minutes.
3. Meanwhile, mix together ⅔ cup gochujang (Korean hot pepper paste), 2 Tbsp. soy sauce, and 1 Tbsp. gochugaru (coarse Korean red pepper powder) in a small bowl.
4. Heat ¼ cup vegetable oil in a large skillet over medium-high. Add 1 lb. cylindrical Korean rice cakes (about 2½" long), cut in half crosswise on a diagonal, and cook, turning occasionally, until crisp, about 5 minutes. Add remaining 2 large onions, thinly sliced, and remaining 6 garlic cloves, thinly sliced; cook, stirring, until softened, about 2 minutes. Add gochujang mixture and cook, stirring occasionally, until combined and fragrant, about 1 minute more.
5. Add fish cakes and 2½ cups stock to rice cake mixture and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until sauce is thickened and rice cakes are tender, about 5 minutes.
6. Add 1 medium head of bok choy, stems cut into ¼" pieces, leaves cut into 1" pieces, and 1 scallion, thinly sliced on a diagonal, and toss to combine, adding more stock by the tablespoon to thin if needed. Cook, tossing occasionally, until bok choy is wilted, about 2 minutes.
7. Transfer tteokbokki to a platter. Top with 3 large eggs, hard-boiled, halved lengthwise, 2 Tbsp. toasted sesame seeds, crushed, and remaining 1 scallion, thinly sliced on a diagonal. Editor’s note: This recipe was first published July 2019; it has been updated for style. Head this way for more recipes with gochujang →