Curry Tteokbokki

Ingredients

• 500 g Cylindrical rice cakes (Tteok)
• 100 g Japanese curry roux (cubes)
• 3 cups Water or dashi stock
• 1 medium Yellow onion, sliced
• 1 medium Potato, cubed small
• 1 small Carrot, sliced into rounds
• 1 tbsp Soy sauce
• 1 tsp Honey or sugar(optional)
• 1 tbsp Vegetable oil
• 2 stalks Green onions, chopped(optional)

Instructions

1. 1

   Soak the frozen rice cakes in cold water for 15 minutes to soften, then drain.

2. 2

   Heat vegetable oil in a deep pan over medium heat and sauté the onions until translucent.

3. 3

   Add the potatoes and carrots to the pan, cooking for 3 minutes until the edges are slightly soft.

4. 4

   Pour in the water or dashi stock and bring the mixture to a boil.

5. 5

   Lower the heat to a simmer and cook for 10 minutes until the vegetables are fork-tender.

6. 6

   Add the curry roux cubes and stir constantly until they are completely dissolved and the sauce thickens.

7. 7

   Add the rice cakes, soy sauce, and honey, simmering for another 5-7 minutes until the cakes are chewy and coated in sauce.

8. 8

   Garnish with chopped green onions and serve hot.