Korean Spicy Rice Cakes (Tteokbokki) - 4 Servings

Ingredients 

1. Korean rice cakes, 600g
2. Fish cakes, 4 sheets
3. Green onions, 3 stalks
4. Boiled eggs, 2 pieces

Sauce Base

1. Soy sauce, 50cc
2. Sugar, 50g (adjust to taste if a sweeter flavor is preferred)
3. Korean chili powder (coarse gochugaru), 10g
4. Korean chili paste (gochujang), 50g
5. Water, 600cc

Instructions 

1. Rinse the rice cakes with clean water, place them in a pot with the measured water, and bring to a boil over high heat. Add all the sauce ingredients to the pot while heating.
2. Stir thoroughly with a wooden spoon to blend the sauce evenly. Once boiling rapidly over high heat (approx. power level 5-6), reduce to medium heat (approx. power level 3-4) and cook until the sauce begins to thicken slightly.
3. Once the sauce has thickened, take a quick taste and adjust the seasoning as desired. Add the remaining ingredients (fish cakes, green onions, boiled eggs) to let them absorb the rich sauce.
4. Simmer for about 15 minutes, stirring occasionally to prevent sticking. Once the sauce reaches a rich, thick consistency, it is ready to be served!