The sauce must reduce to a coating consistency. If it still runs off the rice cakes when you lift them, keep cooking.
What You Need
- 300g garae-tteok (cylindrical rice cakes), soaked 20 min if refrigerator-cold
- 100g eomuk fish cakes, cut into triangles
- 2 cups anchovy broth (or water)
- 2 scallions, sliced
Sauce:
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp sugar
- 1 tbsp soy sauce
- 3 cloves garlic, minced
How to Make It
Make the base: Bring broth to a simmer. Whisk in all sauce ingredients until dissolved.
Simmer: Add tteok and fish cakes. Bring to a boil over medium-high heat. Cook 12-15 minutes, stirring every few minutes.
Reduce: Keep cooking until the sauce is thick, glossy, and coats every rice cake. This is the critical step — watery sauce means undercooked.
Finish: Scatter scallions. One more minute.
From our Seoul Meets Mexico City collection.