Ingredients
Units
Scale
- 6 oz. Tteok for tteokbokki (Korean rice cake), approximately 1 cup
- 1 1/4 cup Ultimate Korean Stock (Click HERE for the recipe)
- 1 Tbs. Sempio Gochujang, Korean red pepper paste
- 1 Tbs. Sempio Soy sauce
- 1 Tbs. Sugar
- 3 oz. Fish cake, cut into bite sizes
- 1 Green onion, sliced
- 1 Hard boiled egg, optional
Instructions
- Bring 3 cups of water to boil; add rice cake and soak it for 10 to 20 minutes.
- Meanwhile in a skillet combine stock, gochujang, soy and sugar; bring it to boil over medium high heat.
- Drain rice cake and add into boiling sauce; reduce heat to medium and cook for 5 to 6 minutes, stir occasionally.
- Stir in fish cake and cook additional 3 to 4 minutes or sauce is thicken, stir occasionally.
- Remove from heat and add sliced green onion.
- Serve immediately and garnish with sesame seeds. Serve with a hard boiled egg if you’d like.
Notes
If you skip the soaking process for the rice cake, you might end up with unpleasant chewing texture.
