- 2 tablespoons gochujang
- 1 teaspoon gochugaru (or more, to taste)
- 1 tablespoon soy sauce
- 1 ½ tablespoons sugar (or more, to taste)
- 1 pound Korean rice cake cylinders
- 3 fish cakes sheets, cut into small triangles
- 3 cups anchovy broth or water
- 1 cup chopped green cabbage
- 1 scallion, cut into 1-inch pieces
- 3 boiled eggs
- To make the tteokbokki sauce, mix together the gochujang, 1 teaspoon gochugaru, soy sauce, and sugar in a small bowl. Set aside.
- In a large skillet over medium heat, add the anchovy broth (or water) and bring it to a boil. Add the reserved tteokbokki sauce, rice cakes, fish cakes, and cabbage. Continue to cook over medium heat until the rice cakes have softened and the sauce has thickened, about 5-7 minutes. Stir frequently to prevent the rice cakes from sticking to the pan. Check for seasoning by adding more gochugaru for extra spice or more sugar for added sweetness.
- Add the boiled eggs and chopped scallions. Reduce heat to low and cook for another 4-5 minutes. Garnish with sesame seeds and serve immediately while hot.