Servings: 1 to 2 servings

Dashi (Soup base): subheading: Dashi (Soup base):
6 cups of water 6 cups of water
10 - 15 dried anchovy (head and guts removed) – fewer or more to taste 10 to 15 dried anchovy (head and guts removed) - fewer or more to taste
4-6” square of kombu (dried seaweed) 4 to 6” square of kombu (dried seaweed)
 
Simmer for 15-20 minutes and then strain.  Makes roughly 4 – 5 cups of Dashi Simmer for 15 to 20 minutes and then strain.  Makes roughly 4 to 5 cups of Dashi
After its cooled, portion into 1-2 cup sizes and freeze in zip locks for later use After its cooled, portion into 1 to 2 cup sizes and freeze in zip locks for later use
 
Spicy Korean Sauce Base: subheading: Spicy Korean Sauce Base:
2 cup of Dashi (optional - you can use water or instant ramen flavored broth as a replacement for dashi) 2 cup of Dashi (optional - you can use water or instant ramen flavored broth as a replacement for dashi)
1 TBS of Gochujang (red pepper paste) 1 TBS of Gochujang (red pepper paste)
1-2 tsp of Gochugaru (ground red pepper flakes) - more, creates deeper red color - Used both powder and coarse ground.   Added until I achieved the color I was looking for. 1 to 2 tsp of Gochugaru (ground red pepper flakes) - more, creates deeper red color - Used both powder and coarse ground.   Added until I achieved the color I was looking for.
1 TBS Korean corn syrup or Mulyeot (adds shine) 1 TBS Korean corn syrup or Mulyeot (adds shine)
1 TBS sugar 1 TBS sugar
1 TBS shoyu 1 TBS shoyu
1-2 tsp of water can be used to adjust taste/heat as needed 1 to 2 tsp of water can be used to adjust taste/heat as needed
 
For Tteokbokki: subheading: For Tteokbokki:
1 extra large handful of frozen rice cake 1 extra large handful of frozen rice cake
2 rectangle sheets of fish cake (cut in half and then cut halves into triangle) 2 rectangle sheets of fish cake (cut in half and then cut halves into triangle)
Desired meats/protiens (Spam, hot dogs, fish cake, etc...) Desired meats/protiens (Spam, hot dogs, fish cake, etc...)
Desired veggies (bok choy, cabbage, carrots, onions, etc...) Desired veggies (bok choy, cabbage, carrots, onions, etc...)
 
Finish / Garnish: subheading: Finish / Garnish:
Mayak egg!!! Mayak egg!!!
Chopped green onions Chopped green onions
Drizzle of sesame oil Drizzle of sesame oil
Sesame seeds Sesame seeds

Place frozen or refrigerated rice cakes in room temp water for at least 10 minutes, drain, and then set aside (I do this for both because it adds moisture and helps to prevent cracking).   Its OK for rice cakes to be still slightly frozen after 10 min (firm on outside - slightly defrosted).   The more defrosted they are, the faster they'll cook and will need monitoring to make sure they don't overcook (if they're too soft, they'll disintegrate).
Add all sauce ingredients into a wok/large sauce pan and heat over med/low heat for 5 to 10 minutes (until combined and starts to thicken slightly).   You can add large fish cake balls, frozen hot dogs (sliced), or other things that may take longer to cook at this point (and that won't disintegrate by overcooking).
When you think the sauce has body you want to add the Tteok.   Wait another minute longer!
Add rice cakes, smaller fish cake, and delicate veggies.  Cook until sauce becomes thick, silky, and shiny.   Rice cakes are cooked when they're springy, but can still cut through entire rice cake (not frozen or firm in the middle).   Stir frequently to avoid rice cakes melting.
**BE CAREFUL NOT TO OVERCOOK TTEOK!**  If the sauce isn't thick enough, but the tteok is beginning to get too soft, remove and set aside.   Finish cooking sauce and other ingredients and then add tteok back into sauce.
Finish with a drizzle of sesame oil, green onion, and sesame seeds to garnish.

You can add whatever you like to compliment the rice cakes.   Cabbage, hard boiled eggs, hot dogs, spam, daikon, etc...  You can add whatever you like to compliment the rice cakes.   Cabbage, hard boiled eggs, hot dogs, spam, daikon, etc...
Broth alternatives:  Broth alternatives:
--Water - Lacks in depth of flavor  --Water - Lacks in depth of flavor
--Kelp/anchovy stock - Most consistent/balance of flavors  --Kelp/anchovy stock - Most consistent/balance of flavors
--Shrimp stock - Similar to kelp/anchovy stock, good but has a slight metallic taste to it (not sure why).  --Shrimp stock - Similar to kelp/anchovy stock, good but has a slight metallic taste to it (not sure why).
--Ramen spice packet - Not bad in a pinch, but much saltier  --Ramen spice packet - Not bad in a pinch, but much saltier
5/18/19 - Watched over tteok to make sure it didn't over cook.   Stirred constantly so everything heated through evenly.   Sauce was extra yummy!   Slight and lingering heat.   Perfection!  5/18/19 - Watched over tteok to make sure it didn't over cook.   Stirred constantly so everything heated through evenly.   Sauce was extra yummy!   Slight and lingering heat.   Perfection!
7/8/19 - Nearly doubled spices and was still good with a strong heat kick.  Used 1 cup of water to 1.5 cups of shrimp broth.  Good depth and flavor profile!  7/8/19 - Nearly doubled spices and was still good with a strong heat kick.  Used 1 cup of water to 1.5 cups of shrimp broth.  Good depth and flavor profile!
8/13/19 - used 1/2 chicken, 1/2 shrimp stock, +1 cup of water, 1.5 TBS of Gochugaru instead of 1, 2 TBS of Gochugaru instead of 1, 2 TBS of Korean corn syrup or Mulyeot instead of 1 - flavor was really good!  maybe better than 7/8 version and with more sauce  8/13/19 - used ½ chicken, ½ shrimp stock, +1 cup of water, 1.5 TBS of Gochugaru instead of 1, 2 TBS of Gochugaru instead of 1, 2 TBS of Korean corn syrup or Mulyeot instead of 1 - flavor was really good!  maybe better than 7/8 version and with more sauce