Step 1: Prepare the Rice Cakes

• If using frozen rice cakes, soak them in warm water for 10-15 minutes to soften.

• If using fresh rice cakes, rinse them under cold water to remove excess starch.

Step 2: Make the Sauce

• In a mixing bowl, combine gochujang, gochugaru, soy sauce, sugar, corn syrup, minced garlic, and sesame oil. Mix well until smooth.

Step 3: Cook the Tteokbokki

1. Heat a large pan or wok over medium heat. Add the sauce mixture and 2 cups of water (or anchovy broth). Stir well to combine.

2. Bring the mixture to a gentle boil, then add the rice cakes. Stir to coat them evenly in the sauce.

3. Add the fish cakes and any optional vegetables (cabbage, carrots, onions). Stir occasionally to prevent sticking.

4. Let the mixture simmer for 8-10 minutes, or until the rice cakes are soft and chewy and the sauce has thickened.

Step 4: Add the Eggs

• If using hard-boiled eggs, add them to the pan during the last 2-3 minutes of cooking to warm them up.

Step 5: Garnish and Serve

• Transfer the Tteokbokki to a serving dish. Garnish with sliced green onions and a drizzle of sesame oil. Serve immediately while hot!