Tteokbokki (Spicy Rice Cakes)

Not for me

My go-to recipe for tteokbokki

Very good in every way. A bit spicy for me. Will try to use less gochugaru next time.

Love to use this as a base recipe and add my own flair each time! Good solid recipe

I made this more times than I'm willing to admit.

for 1 serving, use less than 1 cup of broth for thicker sauce (can top up more if needed later on) boil for 3 min and simmer for 2 min to ensure nicely cooked tteok.

These were so good. When you make the korean dashi it's necessary for the taste. I didn't make my broth in 6 cups just boiled the kelp and anchovy in the 2 cups recommended in recipe. A little over powering but didn't completely ruin the taste. Next time we plan to deep fry the rice cakes for a crispy texture like we had at the restaurant. 10/10 would make again.