Add the water and the rice cake, and stir to combine. Reduce the heat to medium and let simmer for about 2 minutes, or until the rice cake becomes reconstituted and has softened.

The grilled salmon with shrimp, was served with dirty rice (with ground beef), fried green beans, and fried corn on the cob.

A bowl of "eomukguk," or fish cake soup with anchovy stock, is served alongside the dish. While tteokbokki is rich in flavor, the soup helps cool the sauce's heat. Sipping the soup between bites ...