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떡볶이 Tteokbokki (Spicy Rice Cakes)
Ingredients
  • subheading: MAIN:
  • 350 g Korean rice cakes (12 ounces), separated
  • 150 g Korean fish cakes (5.3 ounces), rinsed over hot water & cut into bite size pieces
  • 2 cups Korean soup stock (dried kelp and dried anchovy stock)
  • 60 g onion (2 ounces), thinly sliced
  • subheading: TTEOKBOKKI SAUCE (MIX THESE IN A BOWL):
  • 3 Tbsp gochujang (Korean chili paste)
  • 1 ½ Tbsp raw sugar
  • 1 Tbsp soy sauce
  • 1 tsp minced garlic
  • 1 tsp gochugaru (Korean chili flakes)
  • subheading: GARNISH:
  • 1 tsp toasted sesame seeds
  • 1 tsp sesame oil
  • 1 stalk green onion , finely chopped
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