AuthorHungry PandaDifficultyIntermediateUnless your rice cakes are soft already, soak them in warm water for 10 mins.
Boil the yuksu/dashi broth in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula.
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.
Thicken the sauce and deepen the flavor by simmering over a low heat for a further 2 to 4 mins.
Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
Ingredients
Directions
Unless your rice cakes are soft already, soak them in warm water for 10 mins.
Boil the yuksu/dashi broth in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula.
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.
Thicken the sauce and deepen the flavor by simmering over a low heat for a further 2 to 4 mins.
Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.