Tteokbokki - Korean Spicy Rice Cakes

Ingredients

• 350g Korean rice cakes, separated

• 150g Korean fish cakes, rinsed and cut into bite-sized pieces

• 2 cups Korean soup stock (dried kelp and dried anchovy stock)

• 1 Boiled egg

• 1 Onion, thinly sliced

• Tteokbokki Sauce

• 2 tbsp gochujang (Korean chili paste)

• 1 tsp raw sugar

• 1 tbsp soy sauce

• 1 tsp minced garlic

• 1 tsp gochugaru (Korean chili flakes)

• Garnish

• 1 tsp toasted sesame seeds

• 1 tsp sesame oil

• 1 stalk green onion, finely chopped

Directions

1. Soak the rice cakes in warm water for 10 minutes. If using fresh rice cakes that are already tender, skip this step. For packaged rice cakes from the fridge, soaking enhances moisture before cooking.

2. Mix all tteokbokki sauce ingredients together in a bowl and set aside.

3. Boil the soup stock in a shallow pot over medium-high heat and dissolve the tteokbokki sauce by stirring with a spatula.

4. Once the seasoned stock is boiling, add the rice cakes, fish cakes, and onion. Boil for 3 to 5 minutes until the rice cakes are fully cooked.

5. Reduce heat to low and simmer for 2 to 4 minutes to thicken the sauce and deepen the flavor.

6. Add the sesame oil, sesame seeds, and green onion, then quickly stir to combine.

7. Serve warm as a popular Korean street food snack or light meal.