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Bon Appetit

Tteokbokki (Spicy Korean Rice Cakes)

Get the full recipe at Bon Appetit
Yield
6 servings
dinneregg

Ingredients

Amounts
  • ¼ small plus 2 large onions, thinly sliced
  • 3 medium-large dried anchovies
  • 1 (2x2") piece dried kombu
  • 8 garlic cloves, 2 smashed, 6 thinly sliced
  • 8 oz. assorted frozen odeng (Korean fish cakes)
  • ⅔ cup gochujang (Korean hot pepper paste)
  • 2 Tbsp. soy sauce
  • 1 Tbsp. gochugaru (coarse Korean red pepper powder)
  • ¼ cup vegetable oil
  • 1 lb. cylindrical Korean rice cakes (about 2½" long), cut in half crosswise on a diagonal
  • 1 medium head of bok choy, stems cut into ¼" pieces, leaves cut into 1" pieces
  • 2 scallions, thinly sliced on a diagonal, divided
  • 3 large eggs, hard-boiled, halved lengthwise
  • 2 Tbsp. toasted sesame seeds, crushed
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