Tteokbokki

Ingredients

• 400 g Korean rice cakes (garae-tteok)
• 2 sheets Korean fish cakes
• 2 cups Anchovy broth or water
• 3 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 1 tsp Minced garlic
• 2 stalks Green onions
• 1 tsp Toasted sesame seeds(optional)

Instructions

1. 1

   Soak the rice cakes in cold water for 10 minutes to soften them if they are refrigerated or frozen.

2. 2

   In a shallow pan or pot, combine the broth, gochujang, gochugaru, sugar, soy sauce, and minced garlic. Bring to a boil over medium-high heat.

3. 3

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

4. 4

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

5. 5

   Cook until the sauce has thickened and the rice cakes are soft and chewy.

6. 6

   Stir in the chopped green onions and cook for one more minute.

7. 7

   Garnish with sesame seeds and serve hot.