AuthorHungry PandaDifficultyIntermediateINGREDIENTS
350 g Korean rice cakes, separated (made in rice cooker, see previous recipe)
150 g Korean fish cakes, rinsed under hot water & cut into bite size pieces
500 ml yuksu or dashi broth
60 g white onion, thinly sliced
FOR THE SAUCE (mix in bowl)
3 tbsp gochujang (Korean chili paste)
1 ½ tbsp raw white sugar
1 tbsp soy sauce
1 tsp minced garlic
1 tsp gochugaru (Korean chili flakes)
FOR THE GARNISH
1 tsp roasted sesame seeds
1 tsp sesame oil
1 stalk green onion, finely chopped
1 hard boiled egg
HOW TO MAKE
1
Unless your rice cakes are soft already, soak them in warm water for 10 mins.
2
Boil the yuksu/dashi broth in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula.
3
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.
4
Thicken the sauce and deepen the flavor by simmering over a low heat for a further 2 to 4 mins.
5
Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
Ingredients
INGREDIENTS
350 g Korean rice cakes, separated (made in rice cooker, see previous recipe)
150 g Korean fish cakes, rinsed under hot water & cut into bite size pieces
500 ml yuksu or dashi broth
60 g white onion, thinly sliced
FOR THE SAUCE (mix in bowl)
3 tbsp gochujang (Korean chili paste)
1 ½ tbsp raw white sugar
1 tbsp soy sauce
1 tsp minced garlic
1 tsp gochugaru (Korean chili flakes)
FOR THE GARNISH
1 tsp roasted sesame seeds
1 tsp sesame oil
1 stalk green onion, finely chopped
1 hard boiled egg