Start by making the broth:

*Note* If you don’t have anchovies, use 2 1/2 cups of vegetable or chicken broth/stock (this will cut out 35 min of cook time)

1. Prep the anchovies by taking off the head, slightly peeling it open and taking out the gut (the black stuff)

2.Put the anchovies in a pot and lightly toast without oil for 30 seconds

3. Add water, then kelp, and bring to a boil (Make sure to boil/simmer without a lid throughout the whole time to get rid of the fishy smell of the anchovy)

4. Once it’s boiling, turn the heat down and simmer on low for 15 minutes

5. Remove the kelp and simmer for another 15 minutes (the broth will be ready after the first 15 minutes, but leaving it longer adds a more savory flavor) After simmering, it will reduce to about 2 ½ cups of actual broth

Prepare the sauce:

Combine the following ingredients in a bowl to make the sauce: 

• 3-5 tablespoon Gochujang (I used 4 tablespoon for this recipe to achieve a medium spice level)
• 1-3 teaspoon hot pepper flakes (I used 3 teaspoon)
• 1 tablespoon soy sauce
• 2 tablespoon sugar
• 1 clove freshly minced garlic

Making the Tteokbooki:

1. If your rice cakes are not soft yet, soak them in water for about 10 minutes

2. Put the anchovy broth into a pan on medium heat

3. Add in the soft rice cakes, then the sauce

4. Gently mix the sauce in. If there’s still sauce stuck on the bowl, put some broth in the bowl to clean it all out

5. Once it starts gently boiling, add 1 bunch of chopped green onion

6. Wait until it’s boiling a little more and add in fish cakes and boiled eggs. You can also add in extra toppings like ramen, cabbage, or fish balls! I chose to stick with fish cakes and boiled eggs today!

7. Let simmer until the sauce reduces into a thick and slimy consistency

8. Sprinkle on mozzarella. I used ~2 cups for the thick cheesy effect, but you can use more or less. Put the lid on the pan and let it sit so the cheese melts over the tteokbooki

9. Once the cheese is melted, sprinkle green onions and enjoy!