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Tteokbokki Recipe

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2.0

350g Korean rice cakes

150g fish cakes

2 cups anchovy kelp stock

60g sliced onion

3 Tbsp gochujang

1.5 Tbsp sugar

1 Tbsp soy sauce

1 tsp garlic

1 tsp gochugaru

1 tsp sesame oil

1 tsp sesame seeds

1 stalk green onion

Soak rice cakes in warm water for 10 minutes.
Boil soup stock and stir in the sauce mix.
Add rice cakes, fish cakes, and onion; boil for 5 minutes.
Simmer on low heat for 2–4 more minutes to thicken.
Add sesame oil, seeds, and green onion before serving.

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