Tteokbokki Korean Spicy Rice Cake Stew

Ingredients

MAIN

  • 350 g Korean rice cakes, separated
  • 150 g Korean fish cakes, rinsed over hot water & cut into bite size pieces
  • 2 cups water (add dried kelp to create a broth)
  • 60 g onion (2 ounces), thinly sliced

TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)

  • 3 Tbsp gochujang paste
  • 1 1/2 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 1 tsp minced garlic
  • 1 tsp gochuguru (Korean chili flakes)

GARNISH

  •  tsp toasted sesame seeds
  • 1 tsp sesame oil
  • 1 stalk green onion , finely chopped

Instructions

  • Unless your rice cakes are soft already, soak them in warm water for 10 mins.
  • Bring cold water to boil with the dried kelp in a shallow pot over medium high heat and then remove the kelp after a few minutes.
  • 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 enhance the flavor, simmer it over low heat for a further 2 to 4 mins.
  • Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
Tteokbokki Korean Spicy Rice Cake Stew

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