年糕火锅（韩式辣年糕）
主菜30 分钟4 份简单关于此食谱
年糕火锅是韩国最受欢迎的街头美食之一——柔软的圆柱形年糕在大胆、甜辣的辣椒酱汤中炖煮，配以鱼饼和葱段。这道经典家庭版本简单易做、令人满足，不到30分钟即可完成。酱汁紧紧附着在每一块年糕上，提供热、甜和鲜味的完美平衡，这正是让这道菜如此上瘾的原因。
步骤说明
- 1
If your Tteok (rice cakes) are refrigerated or frozen, separate them and soak in ^[cold water] for 10 minutes to soften. Drain before using.
- 2
Add the Water, Kelp, and Anchovies (if using) to a large wide Skillet or shallow Pot. Bring to a boil over ^[medium-high heat], then simmer for 5 minutes. Remove and discard the Kelp and Anchovies. This creates a simple anchovy-kelp stock (myeolchi yuksu) that forms the savory backbone of the dish.
- 3
In a small Mixing Bowl, stir together the Gochujang, Gochugaru (if using), Soy Sauce, Sugar, Honey, and Garlic until combined into a smooth paste.
- 4
Add the sauce paste to the simmering broth and stir to dissolve completely.
- 5
Add the drained Tteok and Eomuk pieces to the pan. Stir to coat everything in the sauce. Bring to a boil over ^[medium-high heat].
- 6
Reduce heat to ^[medium] and cook, stirring frequently, for 10–13 minutes until the rice cakes are soft and chewy all the way through and the sauce has thickened and reduced to a glossy, clingy consistency. If the sauce thickens too quickly, add a splash of Water and stir.
- 7
Add the Scallion pieces in the last 2 minutes of cooking and stir them in. They should soften slightly but retain some bite.
- 8
Remove from heat. Drizzle with Sesame Oil and sprinkle with toasted Sesame Seeds and sliced Scallion. Serve immediately in the pan or in bowls — tteokbokki is best eaten hot.
