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Name: Tteokbokki
Total time: 30 min
Yield: Serves 2
Cuisine: South Korea
Ingredients: 300 g cylindrical Korean rice cakes; 100 g fish cake sheets; 400 ml anchovy-kelp stock; 2 tbsp gochujang; 1 tbsp gochugaru; 1 tbsp sugar; 1 tbsp soy sauce; 2 cloves garlic; 2 green onions; 1 tsp sesame oil; 1 tsp toasted sesame seeds

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South Korea30 minServes 2이전에 요리됨

Tteokbokki

떡볶이 · Tteokbokki

재료11

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

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만드는 법

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