Tteokbokki is one of the most popular Korean street foods in Korea. Among other things, today’s recipe is made with Korean rice cakes, Korean fish cakes, Korean soup stock / dashi stock and gochujang (Korean chili paste)!
Ingredients:
MAIN
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
TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)
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)
GARNISH
1 tsp toasted sesame seeds
1 tsp sesame oil
1 stalk green onion , finely chopped
Instructions:
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Unless your rice cakes are soft already, soak them in warm water for 10 mins.
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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.
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Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
More instructions please visit: https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/
