Tteokbokki-spicy ricecake

Recipe

Unless your rice cakes are soft already, soak them in room temperature water for at least 20 minutes.
To large pan, add dried anchovy, kelp and scallion along with 2 C of water. Bring it to boil over medium high heat, and continue to boil for 10 minutes. Remove the anchovy, kelp and scallion from the broth and add 1 Tbs of soy sauce. Dashi pack is good to use so you can make the broth quick and easy.
Add Rice cake and sauce into the broth, and stir well to dissolve Gochujang. Boil until the rice cake become soft and the sauce is thickened, about 10 minutes. Stir frequently.
In the meanwhile, If you have nori rolls or dumpling, fry them. Also boil eggs. Boiled egg is the best side for Tteokbokki.
Add onion, carrot, cabbage, scallion and fish cake in. Continue to boil, stir occasionally, for additional 5 minutes. Depending on rice cake, you may need more time to cook. Add more water as necessary.
The rice cake fully cooked, then, to thicken the sauce and to deepen the flavor, simmer it over low heat for 2 minutes
Garnish with sliced scallion and sesame seed. Put eggs, dumpling and seaweed rolls on top.

Ingredients

Main

20 (12oz) Rice cakes (tteok)
2 or 3 (5 oz) Korean fish cake
1/2 Onion (sliced)
2 scallions
Cabbage and carrot (optional)
1 C Anchovy broth ingredients

Anchovy broth

2 C water
5 dried anchovy
10X10 dried kelp
1 scallion
1 Tbsp soy sauce

Sauce

2 Tbsp Gochujang
2 Tbsp sugar
1 Tbsp Corn syrup or agave
1 Tbsp Gochugaru (Korean chili flakes)
0.5 Tbsp soy sauce
Salt and pepper to taste

For sides

-Boiled egg

-Dumpling or seaweed roll

Garnish

- Sliced scallion

- Toasted sesame seed