Tteokbokki - Spicy stir-fried rice cakes

Tteokbokki, a spicy stir-fried rice cake dish, is a highly popular Korean street food and a delicious comfort food you can easily make at home. The spicy, slightly sweet, and chewy rice cakes are simply addictive! 
Ingredients

• 1 pound tteokbokki tteok 떡볶이 떡 (about 24 3-inch long rice cake pieces)
• 1 sheet eomuk 어묵 fish cake - aka oden
• 4 ounces green cabbage yangbaechu, 양배추
• 1 - 2 scallions

Tteokbokki - Spicy stir-fried rice cakes

• 3 cups anchovy broth or water
• 3 tablespoons Korean red chili pepper paste gochujang, 고추장)
• 1 - 3 teaspoons Korean red chili pepper flakes gochugaru, 고추가루 preferably finely ground) - see note
• 1 tablespoons soy sauce
• 2 tablespoons sugar (or use 1 tablespoon if you like it less sweet)
• 1 tablespoon corn syrup or 1 more tablespoon sugar
• 1 tablespoon minced garlic

Instructions

1. Make anchovy broth (see note). Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
2. Add the anchovy broth (or water) to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the red chili pepper paste (gochujang).
3. Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
4. Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Taste the sauce, and adjust the seasoning if needed. Serve immediately

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