If you're using dried rice cakes, you’ll need to soak them in warm water for at least 30 minutes to rehydrate. This will give them their characteristic chewy texture. If you're using fresh rice cakes, you can skip this step.

Boil eggs if you're planning to include them in your recipe. After boiling, peel and set them aside.

Slice the fish cakes into bite-sized pieces (you can also tear them if they are pre-sliced).

Chop the green onions into small pieces, leaving some larger segments for garnish at the end.

In a pan, combine the gochujang, gochugaru, soy sauce, sugar, and minced garlic. Add about 1 ½ cups of water or anchovy broth and stir until the sauce is smooth and the ingredients are well combined.

Bring the sauce to a simmer over medium heat, stirring occasionally to make sure the sauce doesn’t burn. Let it simmer for about 5 minutes to allow the flavors to meld together.

Once your sauce has thickened slightly, add the rice cakes to the pan. Stir the rice cakes into the sauce, ensuring that they are completely coated. Cook for 10–15 minutes, stirring occasionally. The rice cakes should absorb the sauce, making them more flavorful and tender.

Once the rice cakes are nearly done, add your sliced fish cakes and boiled eggs to the pan. Stir gently to combine. The fish cakes will soften and absorb some of the sauce, making the dish even more flavorful.

Continue simmering the mixture on low heat for an additional 5 minutes, making sure that everything is thoroughly heated through and the sauce has thickened to a syrupy consistency.

Transfer your finished tteokbokki to a serving dish. Garnish with chopped green onions and any other toppings of your choice. You can even drizzle a bit of sesame oil for an extra layer of flavor.

Serve the dish hot, with plenty of extra sauce to enjoy with the chewy rice cakes and savory fish cakes. Tteokbokki is best enjoyed immediately, while it’s piping hot and fresh.