Tteokbokki

Ingredients

• •1 lb Rice cakes
• •8 oz Fish cakes
• •60 ml Gochujang
• •30 ml Gochugaru
• •1 tbsp Soy sauce
• •2 pcs Egg
• •3 stalks Green onions
• •2 tbsp Sugar
• •3 cloves Garlic
• •2 cups Beef stock
• •1 tbsp Sesame seeds

Instructions

1. 1

   Soak rice cakes in warm water for 20 minutes to soften. Drain well.

   💡 Fresh rice cakes make all the difference. If using frozen, thaw completely and pat dry.

2. 2

   Heat gochugaru and gochujang in a pan with a little oil over medium heat for 2 minutes until fragrant.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

3. 3

   Add dashi, soy sauce, sugar, and garlic. Bring to a boil.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

4. 4

   Add rice cakes and fish cakes. Cook for 8-10 minutes, stirring gently, until sauce thickens and coats rice cakes.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

5. 5

   Add scallions and sesame oil. Adjust seasoning with more soy sauce or sugar if needed.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

6. 6

   Serve immediately in a bowl, optionally topped with a soft-boiled egg and extra sesame seeds.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.