Korean Tteokbokki
Equipment
Ingredients
Main Ingredients
Korean rice cakes (tteok) (fresh)
400 g
fish cakes (sliced)
150 g
gochujang (Korean chili paste)
3 tbsp
gochugaru (Korean chili flakes)
1 tbsp
soy sauce
1 tbsp
sugar
2 tbsp
garlic (minced)
3 cloves
onion (sliced)
1 piece
scallions (cut)
2 stalks
sesame oil
1 tsp
sesame seeds
1 tsp
Instructions
Prepare ingredients
Slice onion, mince garlic, cut scallions and fish cakes into bite-sized pieces.
Make the sauce
In a bowl, mix gochujang, gochugaru, soy sauce, sugar, minced garlic and 200 ml water until smooth.
Cook tteokbokki
Add rice cakes, onion slices and sauce to a pan. Bring to a boil then simmer for 8-10 minutes until sauce thickens and rice cakes are soft.
Add fish cakes
Add fish cakes and scallions. Cook for another 2-3 minutes.
Finish and serve
Drizzle with sesame oil, sprinkle with sesame seeds and serve hot.
Original recipe
Storage
Best enjoyed fresh; sauce may thicken when stored
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