500 ml dashi stock
400 g Korean rice cakes (soak for 20 minutes)
150 g Korean fish cake
1 egg (hard boiled and shelled, halved)
1 stalkspring onion/scallions (chopped)
2 tbsp chili flakes
1 tbsp sugar
Transfer tteokbokki dish into serving bowl and add halved hard boiled egg, garnishing with spring onions. Serve hot.