tteokbokki

ingredients:

350 grams Korean rice cakes (tteok)
 • 150 grams Korean fish cakes, cut into bite-sized pieces
 • 2 cups Korean soup stock (dried kelp and dried anchovy stock)
 • 60 grams onion, thinly sliced
 • 3 tablespoons gochujang (Korean chili paste)
  1 ½ tablespoons sugar
 • 1 tablespoon soy sauce
 • 1 teaspoon minced garlic
 • 1 teaspoon gochugaru (Korean chili flakes)
 • 1 teaspoon toasted sesame seeds
 • 1 teaspoon sesame oil
 • 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.
 2 Add the rice cakes: Once boiling, add the rice cakes and cook until they become soft and chewy.
 3 Mix in the sauce: Add gochujang, sugar, soy sauce, minced garlic, and gochugaru to the pot. Stir well to combine.
 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.
 5 Finish with sesame oil and seeds: Drizzle sesame oil over the top and sprinkle with toasted sesame seeds.
 6 Garnish and serve: Garnish with chopped green onions and serve hot.
Enjoy your homemade tteokbokki!