Tteokbokki

떡볶이 · Tteokbokki

Ingredients11

• cylindrical Korean rice cakes300 g
• fish cake sheets100 g
• anchovy-kelp stock400 ml
• gochujang2 tbsp
• gochugaru1 tbsp
• sugar1 tbsp
• soy sauce1 tbsp
• garlic2 cloves
• green onions2
• sesame oil1 tsp
• toasted sesame seeds1 tsp

Method

1. If the rice cakes are frozen or very firm, soak them in warm water for 10 minutes, then drain.
2. Cut the fish cakes into bite-size pieces and slice the green onions diagonally. Mince the garlic.
3. In a wide pan, stir together the stock, gochujang, gochugaru, sugar, soy sauce, and garlic.
4. Bring the sauce to a boil over medium-high heat, then add the rice cakes and fish cakes.
5. Simmer, stirring often, until the sauce thickens and coats the rice cakes, about 8 to 10 minutes.
6. Add the green onions and cook for 1 minute more.
7. Drizzle with sesame oil, sprinkle with sesame seeds, and serve hot.