Hanjan's Spicy Rice Cakes — Tteokbokki — from My Korea

www.youtube.com/watch?v=_DYygN5nSjs

1 lb (455 g) precut frozen rice cakes, or 1 lb (455 g) fresh rice cakes, cut into 2- to 3-inch- (5- to 8-cm-) long batons

2 large eggs

1 tsp (5 mL) baking soda

1 tsp (5 mL) salt, plus more to taste

1 tbsp (15 mL) vinegar (any kind will do)

subheading: Sauce:

2 cups (500 mL) Dashi (recipe follows), plus more if needed

½ medium onion, minced

3 garlic cloves, minced

1 cup (250 mL) gochugaru (Korean red chili flakes)

2 tbsp (30 mL) sugar

1 tbsp (15 mL) gochujang (Korean red chili paste)

Salt if needed

½ cup (125 mL) grape seed or canola oil

½ lb (225 g) fish cakes, cut into batons the same size as the rice cakes

1 medium onion, thinly sliced

½ bunch scallions, cut into 1-inch (2.5-cm) batons

Note: Ingredients may have been altered from the original.

Directions at nationalpost.com

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