Tteokbokki with Savory Spicy Gochujang Sauce

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1. 1Step 1: If using refrigerated or frozen rice cakes, soak them in warm water for 10 minutes until softened and separated. Drain and set aside. Fresh, soft rice cakes do not need soaking.
2. 2Step 2: In a deep skillet or shallow pot, combine the water, Korean stock coins, gochujang, fine gochugaru, soy sauce, brown sugar, and onion powder. Stir until the gochujang is fully dissolved.
3. 3Step 3: Bring the sauce to a gentle boil. Add the rice cakes and simmer over medium heat for 7–10 minutes, stirring occasionally so they don’t stick. The rice cakes will soften and release starch, which gradually thickens the sauce.
4. 4Step 4: Add the fish cakes and leeks. Simmer over medium-low heat for another 3–5 minutes, until everything is heated through and coated.
5. 5Step 5: Stop cooking while the sauce still looks slightly loose and moves easily around the pan. It will continue to thicken as it sits. For a glossy finish, drizzle in the Korean oligo syrup during the last minute, if using. Serve immediately.