Spicy Tteokbokki

This is Omuk. Cooked and in broth, they are called Odeng but if you go to Korean stores, Odeng or Omuk will make them understand what you are looking for. They are usually frozen so they are very convenient to store.

This is Gochujang or the Korean chili paste. They come in different sizes of tubs - this is the smallest one. I happen to be able to read Korean characters so I can read the brands. This brand is dubbed as one of the best ones.

This is Ganjang or Korean soy sauce. Koreans use 2 types of soy sauce - one of soup and the other for non-soup dishes. I use this for everything because to be honest, we Indonesians are very cool about what we eat.

This is Mihyang or Korean cooking wine. I do not know if this contains alcohol but if you are not sure, substitute this with lemon juice.

This is Gochukaru or Korean chili flakes. Refrigerate after opening the package but they last for a couple of months.

Take 3 sheets of frozen omuk and lay them on the chopping board so you can take a picture of them. If you were me, you know.

Take out a big pinch of dried anchovies. Koreans love using anchovy packets but why go into hassle of finding one if we have the fresh ones?

Put omuk and anchovies into your skillet. Fill it with your 350ml of water and bring them into a boil. Boil them for 5-10 minutes until the water is shady and fragrant.

While you are making the broth, dice up an onion. I find this inexplicable satisfaction of including "chopping onion" picture in every recipe I post. While you are at it, mince up a little bit of garlic.

Then, put one tablespoon of gochukaru into a mixing bowl. I went for a big tablespoon but feel free to use a little for less spicy tteokbokki.

Add in 3 tablespoons of gochujang. Again, adjust to your taste. More paste means thicker sauce. Use less paste if you want but use less water too if you do not want runny sauce.

Add in a teaspoon of mihyang/lemon juice and a tablespoon of soy sauce. Mix the sauce together. Add in your garlic BUT NOT YOUR ONION.

Discard the anchovies and take out your omuk or odeng then slice them up the way you love it. I love diamond shapes but the world is your oyster.

Drop in your sauce in the middle of the pan and stir them into the broth. Actually, you don't have to drop them in the middle of the pan. That's just me.

Bring to a boil with medium-high heat. Once there is no chunk left, put in your rice cakes.

And of course, I forgot to take a picture of me slicing the rice cakes...

Boil with your highest heat for 5 minutes. That will cause the water to evaporate mostly and leave the essence behind. Add in your onion so it will be boiled together with the rice cakes.

In 5 minutes, it will look like this. Your sauce has reduced to half of its amount and the rice cakes are soft and bigger. DO NOT FORGET TO STIR or they will stick together. Sprinkle a pinch of sugar.

Turn off the heat, stir in your sliced odeng. Garnish with chives / green onions and sprinkle with sesame seeds because I love my food pretty.

Serve with kimchi if you like them. If not, serve with anything you like.

Purteeeeh, isn't it? Enjoy! :)

P.S. You can add a slice of cheese on top if you want to be innovative.