I made a Japanese-Korean fusion Curry Tteokbokki with rice cakes, sausages, potatoes, carrots, onions, and mushrooms. The S&B curry sauce is excellent as always and tastes great when simmered with vegetables and sausages. This is one of my favorite recipes!

Curry tteokbokki is also slightly inspired by the German currywursts (curry sausages). You can just serve it with rice and omit the Korean rice cakes if you don’t have any.

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Ingredients

2-4 sausages (2 cups, cut up) I used 4 sausages

oil

½ onion, thinly sliced

6 mushrooms (1 cup, sliced)

4 garlic cloves, minced

1 potato, peeled & cubed

2 medium carrots, peeled & cubed

2 cups + 1 cup water

2 S&B curry blocks

1.5 cups rice cakes (200g/30 pieces)

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Garnish

chopped green onions/chives

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Instructions

1. Cut 4 sausages into bite-sized pieces using scissors. Fry off in a little oil until browned. Add ½ thinly sliced onion and sauté until soft. Now add 6 sliced mushrooms and stir. A few minutes later, add 4 minced garlic cloves. Cook for 3-5 minutes.

2. Add chopped potatoes & carrots. Pour in 2 cups water (or until the carrots and potatoes are submerged). Place a lid on and allow it to cook for 15-20 minutes until softened.

3. Pour 1 cup of water into the pot. Break up two S&B Golden Curry blocks into smaller pieces and transfer them to the pot. Now add 1.5 cups rice cakes. Stir well until curry blocks have dissolved and rice cakes are submerged. Cook for the rice cakes for 5 minutes (or according to package instructions).

4. Once the curry sauce has thickened, garnish with chopped green onions or chives. Serve the pan at the table.