Tteokbokki (Spicy Rice Cake)

• 1 pound cylinder rice cakes (garaetteok)
• 4 cups water
• 7 large dried anchovies (mareun-myeolchi)
• a 6x8 inch sheet of dried kelp (dasima)
• 2 tablespoons fish sauce
• 1/3 cup hot pepper paste (gochujang)
• 1 tablespoon hot pepper flakes (gochugaru)
• 2 tablespoons sugar
• 3 green onions, sliced
• 2 hard boiled eggs
• 1/2 pound fish cakes

1. Boil water, anchovies, fish sauce, and kelp in a shallow pan over medium-high heat for 15 minutes without a lid.
2. Remove kelp and anchovies (feel free to snack on!). Add hot pepper paste, hot pepper flakes, and sugar. Stir to combine and dissolve.
3. Add rice cakes, green onions, fish cakes, and eggs.
4. Stir gently when sauce begins to boil. Continue cooking and stirring occasionally until cakes turn soft and chewy and the sauce thickens and becomes shiny. If the sauce becomes too thick and the rice cakes need more time to cook, add water as necessary.

rice cakes, water, anchovies, kelp, fish sauce, hot pepper, hot pepper, sugar, green onions, eggs, cakes

Taken from food52.com/recipes/38555-tteokbokki-spicy-rice-cake (may not work)