Spicy rice cake (Tteokbokki: 떡볶이)

Today, I'm going to show you how to make Korean spicy rice cake called tteok-bokki. Tteok-bokki, five years ago, I already posted the recipe and video. But today, I remake this one. Okay, let's get started. This is my homemade rice cake for tteok-bokki. And I'm going to use this today. It's exactly one pound I measured. First thing you have to do is make delicious broth. Without delicious broth, tteok-bokki kind of bland. Anchovy stock, that's my favorite. If you are vegetarian, use a can of vegetable stock. Over medium-high heat. Four cups of water. Seven dried anchovies we need. Remove the heads and guts. Heads and guts inside. Just press this way. And take it out. We are going to use seven dried anchovies. You may ask, Oh, how about eight anchovies? It's okay, eight anchovies. Dried kelp. Jashima in Korean. We are going to use five and six inch size. And dump in there. Boil this for about 15 minutes. Without lid. Because these dried anchovies are a little fishy. And the fishy smell has to be evaporated. Meanwhile, this is rice cake that I made yesterday. I cut this in around three and a half inches. This is a store-bought rice cake. It's really thinner. Thinner and smaller size. So I'm going to use this. But you can use either one. And today, I'm going to add fish cake balls and eggs. It's hard-boiled eggs. I usually prefer tteokbokki made with only rice cake. But I found a lot of people love to add some fish cake and noodles, ramen noodles and eggs. So I'm going to use these two eggs. My anchovy stock is boiling. And I'm going to make sauce. Really spicy, for really red sauce. And then I'm going to use hot pepper paste and hot pepper flakes and sugar. That's all. One third cup hot pepper paste. This is hot pepper flakes. One tablespoon. Mild hot pepper flakes. Not very spicy. And one tablespoon sugar. And mix. So we are going to add this with rice cake together. So we are going to add three green onions. Save some for the garnish later. And cut this around two and a half inches long. Like this. If this is too thick, cut it in half lengthwise. Like this. And this is for garnish. I will shell these eggs. So 15 minutes, I boiled this. Let's taste it. If this is delicious or not. Mmm, very good. Very deep flavor. Nice. Strain these guys. Kelp. And anchovy. You can eat anchovies and kelp. Add everything. First, put the rice cake. And sauce. Gently stir this. Green onions. If we want to add fish cake, this is the right time. So keep stirring this until this rice cake absorbs this broth. The broth should thicken and shiny. Looks awesome. Green onions make this broth more tasty. So I always use green onions. So when your friends are all together, when they watch this sizzling rice cake, their appetite is going to be already stimulated. Seven minutes I kept stirring gently like this. And now I want to show you the consistency. Really a little thickened and juicy. Awesome. Our tteokbokki is done. Beautiful. We made really nice, shiny tteokbokki. So let me taste it. Like this. Cheers, everybody. Delicious tteokbokki we made. Mmm. Delicious. This rice cake texture is like mozzarella cheese. Chewy and soft and spicy, sweet. Awesome. Enjoy my recipe. See you next time. Bye bye.