떡볶이 (DdukBokki) – Spicy Rice Cakes

Ingredients:

• 1 pound of rice cake 
• some water 
• 7 vast dried anchovies with heads and digestion systems evacuated 
• 1/3 glass hot pepper glue 
• 1 tablespoon sugar 
• 3 green onions, cut into 3 crawl long pieces 
• 3 hard bubbled eggs, shelled (discretionary) 
• ½ pound fish cakes (odeng) 
• Cabbage 

Prep work:

 -Soak rice cakes in icy water

- Hard bubble 3 eggs and peel

- Clean and cleave green onions

- Clean and cleave cabbage

Directions:

1. Include the water, dried anchovies to a shallow pot or container. 

2. Bubble for 15 minutes over medium high warmth without the top. 

3. Join hot pepper glue and sugar in a little bowl. Expel the anchovies from the pot and include  the rice cake, the blend in the dish, the green onion, cabbage, the fish cakes and hard-bubbled eggs. The stock will be around 2 ½ glasses. 

4. Blend delicately with a wooden spoon when it begins to bubble. Continue blending until the rice cake turns delicate furthermore, the sauce thickens and looks glossy, which ought to take around 10 - 15 minutes. 

5. On the off chance that the rice cake is not sufficiently delicate, include more water and keep blending until diminish. 

6. When you utilize crisply made rice cake, it takes shorter time. In the event that you utilize solidified rice cake, defrost it out and absorb cool water to mellow it before cooking. 

7. Expel from the warmth and serve hot.