Spicy Korean Rice Cakes with Savory Meatballs (Tteokbokki Bakso)

1.Prepare the sauce by whisking together the gochujang, gochugaru, soy sauce, sugar, minced garlic, and black pepper in a small bowl until smooth. Set aside.

2.In a wide, deep skillet or pot, combine the water or anchovy stock and the prepared sauce mixture. Bring the liquid to a boil over medium-high heat, stirring constantly to dissolve the paste.

3.Once boiling, add the soaked rice cakes (drained) and the sliced onions to the sauce. Reduce the heat to medium and simmer for about 8 to 10 minutes, stirring occasionally to prevent the rice cakes from sticking to the bottom.

4.Add the meatballs (bakso) and the fish cakes (if using) to the pot. Continue to simmer for another 5 to 7 minutes, or until the rice cakes are soft and chewy, and the sauce has thickened to a glossy consistency that coats the ingredients.

5.Taste the sauce and adjust seasoning if necessary (add a pinch of sugar for sweetness or a dash of soy sauce for saltiness).

6.Remove from heat. Drizzle with sesame oil and garnish generously with chopped scallions before serving immediately in shallow bowls.