Ingredients:

• 1 pound Korean rice cakes (tteok)
• 4 cups water
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 teaspoons fish sauce
• 1/2 medium onion, sliced
• 2 green onions, chopped
• 1 sheet fish cake, sliced
• 1 boiled egg, halved
• 1 tablespoon sesame seeds

Instructions:

1. Soak the rice cakes in water for about 10 minutes if they are refrigerated, to soften them.
2. In a large pan or wok, combine water, gochujang, gochugaru, soy sauce, sugar, and fish sauce. Stir until the gochujang is fully dissolved.
3. Bring the mixture to a boil over medium heat, then reduce to a simmer.
4. Add the sliced onion and green onions into the sauce. Let them cook for about 2-3 minutes.
5. Add the rice cakes and fish cake slices into the pan. Continuously stir for 10-15 minutes until the sauce thickens and the rice cakes are soft and chewy.
6. Once the rice cakes are cooked through and the sauce has reached your desired consistency, remove the pan from heat.
7. Serve the tteokbokki with boiled egg halves placed on top and sprinkle with sesame seeds.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.