Tteokbokki

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

HOW TO MAKE

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.