Tteokbokki (Spicy Rice Cakes)

Name: Tteokbokki (Spicy Rice Cakes)
Total time: 40 min
Ingredients: 350 g Korean rice cakes (12 ounces), separated; 150 g Korean fish cakes (5.3 ounces), rinsed over hot water & cut into bite size pieces; 2 cups Korean soup stock (dried kelp and dried anchovy stock); 60 g onion (2 ounces), thinly sliced; 3 Tbsp gochujang (Korean chili paste); 1 1/2 Tbsp raw sugar; 1 Tbsp soy sauce; 1 tsp minced garlic; 1 tsp gochugaru (Korean chili flakes); 1 tsp toasted sesame seeds; 1 tsp sesame oil; 1 stalk green onion , finely chopped

mykoreankitchen.com

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Total: 40

Servings: 2

Instructions

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Step 1

Unless your rice cakes are soft already, soak them in warm water for 10 mins.

Step 2

Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.

Step 3

Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

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