Step 1

Soak the tteokbokki tteok in warm tap water while you prepare the sauce.

Step 2

In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, and minced garlic. (See notes for a mild version of the sauce.)

Step 3

Add the anchovy stock to a pot and stir in the sauce. Bring to a simmer over medium high heat.

Step 4

Drain the tteokbokki and add to the pot. Stir occasionally and bring to a simmer for 3-4 minutes. Turn the heat down to low and let the sauce bubble and reduce, stirring so they don’t stick to the bottom of the pan, about 10-15 minutes depending on how thick you want the sauce.

Step 5

Before serving drizzle with toasted sesame oil and finish with toasted sesame seeds and sliced scallions. Enjoy warm!