Recipe of Tteokbokki

Ingredients

• 300g of cylinder-shaped rice cakes (tteok)
• 2 cups of water
• 150g of fish cakes, sliced
• 1 cup of cabbage, thinly sliced
• 2 boiled eggs
• 2 green onions, chopped
• 1 sheet of roasted seaweed, shredded
• For the Sauce:
• 3 tablespoons of gochujang (Korean red chili paste)
• 1 tablespoon of sugar
• 1 tablespoon of soy sauce
• 1 teaspoon of minced garlic
• 1 teaspoon of sesame oil
• 1/2 teaspoon of gochugaru (Korean red pepper flakes)
• 1/4 teaspoon of black pepper

Directions

1. 1

   In a saucepan, combine all the sauce ingredients and simmer over low heat until well mixed and slightly thickened.

2. 2

   In a separate pot, bring 2 cups of water to a boil. Add the rice cakes and cook until they become soft and chewy (about 8-10 minutes).

3. 3

   Add the sliced fish cakes and cabbage to the boiling water with rice cakes. Cook for an additional 2-3 minutes.

4. 4

   Drain the rice cakes and ingredients, then add them to the sauce in the saucepan.

5. 5

   Stir everything together over medium heat until the sauce evenly coats the rice cakes and ingredients.

6. 6

   Serve your delicious Tteokbokki garnished with boiled eggs, chopped green onions, and shredded roasted seaweed. Enjoy the Korean flavors!