떡볶이

Instructions

1. 1 Soak the rice cakes in warm water for ten minutes to soften them slightly, then drain well. If using frozen rice cakes, allow them to thaw completely at room temperature before proceeding.
2. 2 Prepare the broth by simmering five dried anchovies and a ten-centimetre piece of dried kelp in two cups of water for fifteen minutes over medium heat. Strain out the solids and reserve the clear broth.
3. 3 In a small bowl, combine the gochujang, gochugaru, soy sauce, sugar, and minced garlic, stirring until the paste is smooth and all the ingredients are evenly incorporated into a thick sauce.
4. 4 Pour the anchovy broth into a wide shallow pan over medium-high heat and bring it to a boil. Stir in the prepared sauce mixture, whisking until it dissolves completely into the broth.
5. 5 Add the drained rice cakes to the seasoned broth and cook for eight to ten minutes, stirring frequently with a spatula to prevent sticking, until the cakes become plump, chewy, and translucent around the edges.
6. 6 Add the fish cake triangles and peeled hard-boiled eggs to the pan, cooking for three more minutes. The sauce should reduce to a thick, glossy coating that clings to each piece.
7. 7 Scatter the scallion pieces over the top and give everything one final stir. Transfer to a hot stone pot or shallow serving dish and serve immediately while the rice cakes are still stretchy and tender.