Tteokbokki - Hot and Spicy Rice Cake Recipe (Korean Cuisine)

Ingredients:

Rice cakes

1/3 cup pepper paste

1 tbsp pepper flakes

1 tbsp sugar

Fish cake/balls (cut into bite size)

Kikiam

Hard-boiled eggs

4 cups water

Spring onions (cut into strips and small chunks for garnish)

Stock:

7-10 pcs of anchovies (without the head and guts)

A good amount of kelp or seaweed.

On a casserole, put the kelp, anchovies and water. Bring them to a boil. 

While waiting for the it, mix pepper paste, pepper flakes and sugar in a bowl until well incorporated. Once the water is boiling, remove the anchovies and seaweed and put in the rice cakes and the pepper-sugar mixture. Mix it gently and simmer for a couple of minutes. Next, put the fish cakes, kikiam, and eggs.

Put in more water if sauce is too thick as the rice cakes will absorb some of it. Adjust the spiciness as well to your desire.

Garnish with spring onion and serve hot with or without rice.

VERDICT:
WILL: "There is a reward to the one who waits."

I waited not days, not weeks, but months for my husband to cook this for me. Well, you can't force a chef to cook something, why? It will reflect to the food. When he decided to make schedule for spicy rice cake, I immediately affirmed on it. Haha!

The aroma of spiciness makes my tummy grumbles even more. He announced for lunchtime and my cravings was satisfied. Tsk! The sauce clicked really well to the rice cake and fishballs. 

Because the sauce is really delicious, I asked Abbey if I can have a bowl of rice. He explained that the rice cake is my carbo for that food but I insisted to have a separate rice for the spicy sauce. Yummmmy to the max!