1 pound tteokbokki tteok* (rice cakes) 1 sheet of eomuk* (fish cakes) 4 ounces cabbage 1 - 2 scallions 3 cups anchovy broth (recipe here) or vegetable stock 3 tablespoons Korean red chili pepper paste (gochujang)* 1-3 teaspoons Korean red chili pepper flakes (gochugaru)* 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon corn syrup 2 teaspoons minced garlic 1 teaspoon sesame oil 1 teaspoon sesame seeds (for garnish)
*You can find these (either fresh, refrigerated, or frozen) at most Korean or Asian markets.
Cut the fish cakes, rice cakes, cabbage, and scallions into 2” long pieces.
Heat the anchovy broth (or vegetable stock) in a large pan. Stir in the red chili paste and flakes, soy sauce, corn syrup, and garlic. Bring to a boil over medium-high heat, stirring well to dissolve the pepper paste.
Add the rice cakes. Boil until the rice cakes become 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.
Add the cabbage, scallions, and fish cakes. Continue to boil, stirring constantly, for an additional 4-6 minutes. Taste the sauce and adjust the seasoning if needed.
Add the sesame oil right before serving.Garnish with the sesame seeds.