Strangely, living in America makes me think of simple foods I used to eat in Korea.

Not the expensive restaurant dishes, but the ones I enjoyed sharing with friends on the street when I was a kid.

Especially on days when I'm alone or late at night when I'm feeling a bit hungry, I find myself reaching for tteokbokki.

The rice cakes don't need to be soaked. You can just start right away.

Take a pot, add 400g of rice cakes, and pour in about 2 cups of water using a paper cup, just enough to cover the rice cakes slightly.

Now, it's time for the seasoning. Add 4 tablespoons of sugar, but if you don't like it too sweet, you can reduce it to 2 or 3 tablespoons.

Add 2 tablespoons of soy sauce, 1 tablespoon of gochugaru, and a little minced garlic.

Put in a generous tablespoon of gochujang.

This combination is simple but gives a market-like flavor.

Once you add the seasoning, mix it roughly and turn on the heat to bring it to a boil.

When the broth starts bubbling, add some sliced fish cakes and a little bit of hondashi seasoning.

Once it starts boiling, add about a cup of chopped green onions.

From this point, the aroma really comes alive.

As it continues to boil, the water will gradually reduce, and the broth will thicken.

If it reduces too much, it will be salty, and if it doesn't reduce enough, it will be bland.

The perfect time is when it's just thick enough.

When the water has reduced somewhat, give it a quick stir, and it's done!

Try adding a few boiled eggs that you've cut in half.

As they soak in the tteokbokki sauce, you'll find yourself reaching for more.

And if you buy a pack of sundae and heat it up in the microwave or steamer, then slice it to serve alongside, you're all set.

This makes it much more filling than just eating the rice cakes alone, and it feels even tastier than the ones you buy outside because it's a homemade combination.

With just a little addition like this, a meal for one can become quite satisfying.

There's a reason I find myself making it again, thinking, "This tastes like what I used to eat back then."