The quintessential street food of Seoul. Chewy, cylindrical rice cakes (tteok) are simmered in a thick, vibrant red, sweet-spicy gochujang sauce. As the sauce reduces, it transforms into a glossy, concentrated glaze that perfectly coats the elastic rice cakes and yielding fish cakes.
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In a shallow pan, combine the stock, gochujang, gochugaru, and sugar. Bring to a rolling .
Add the rice cakes to the bubbling liquid.
over medium-high heat for 10-12 minutes , stirring constantly to prevent the rice cakes from sticking.
Once the sauce starts to thicken and turn glossy, add the fish cakes and hard- eggs.
Continue to for 3-5 minutes until the sauce has a syrupy consistency.
Toss in the scallions right at the end. Serve piping hot, ideally with a side of mandu.
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