ingredients:
350 grams Korean rice cakes (tteok)โจ โข 150 grams Korean fish cakes, cut into bite-sized piecesโจ โข 2 cups Korean soup stock (dried kelp and dried anchovy stock)โจ โข 60 grams onion, thinly slicedโจ โข 3 tablespoons gochujang (Korean chili paste)โจ 1 ยฝ tablespoons sugarโจ โข 1 tablespoon soy sauceโจ โข 1 teaspoon minced garlicโจ โข 1 teaspoon gochugaru (Korean chili flakes)โจ โข 1 teaspoon toasted sesame seedsโจ โข 1 teaspoon sesame oilโจ โข 1 stalk green onion, finely chopped
how to cook step by step
1 Prepare the stock: In a pot, bring the Korean soup stock to a boil.โจ 2 Add the rice cakes: Once boiling, add the rice cakes and cook until they become soft and chewy.โจ 3 Mix in the sauce: Add gochujang, sugar, soy sauce, minced garlic, and gochugaru to the pot. Stir well to combine.โจ 4 Add the fish cakes and onions: Add the fish cakes and sliced onions to the pot. Cook for another 5-7 minutes until everything is well combined and heated through.โจ 5 Finish with sesame oil and seeds: Drizzle sesame oil over the top and sprinkle with toasted sesame seeds.โจ 6 Garnish and serve: Garnish with chopped green onions and serve hot.โจEnjoy your homemade tteokbokki!
11 responses to “tteokbokki”
[…] Tteokbokki […]
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