Mala Tteokbokki

Ingredients

• 500 grams cylindrical rice cakes (tteok)
• 2 sheets fish cakes, sliced
• 3 tablespoons Mala hot pot base
• 1 tablespoon Gochujang (Korean chili paste)
• 1 teaspoon Sichuan peppercorns, toasted and crushed
• 2 tablespoons Chili oil with flakes
• 2.5 cups Chicken stock or water
• 3 cloves Garlic, minced
• 1 tablespoon Soy sauce
• 1.5 tablespoons Sugar
• 2 stalks Green onions, chopped
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

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

2. 2

   In a large pan or wok, heat the chili oil over medium heat and sauté the minced garlic and crushed Sichuan peppercorns until fragrant.

3. 3

   Add the Mala hot pot base and Gochujang to the pan, stirring constantly for 1 minute to release the oils and aromas.

4. 4

   Pour in the chicken stock, soy sauce, and sugar, bringing the mixture to a steady boil.

5. 5

   Add the drained rice cakes and sliced fish cakes to the boiling sauce.

6. 6

   Reduce the heat to medium-low and simmer for 8-10 minutes, stirring frequently to prevent the rice cakes from sticking to the bottom.

7. 7

   Continue cooking until the sauce has thickened to a glossy glaze that coats the rice cakes evenly.

8. 8

   Garnish with chopped green onions and sesame seeds before serving hot.