Directions
- 1Soak the tteokbokki in warm water for about 10 minutes to soften. Then drain.
- 2Mix together the tteokbokki sauce in a small bowl.
- 3In a small pot over medium-high heat, bring the stock to a boil. Then mix in the sauce and bring it to a simmer.
- 4Once the sauce is simmering, add the drained tteokbokki and cook for 3-4 minutes until softened.
- 5Next, turn the heat to low, add the fish cakes, and mix to combine. Continue to cook until the sauce thickens to desired thickness, 5 to 10 minutes.
- 6Turn off the heat and add the sesame oil and green onion, mix to combine.
- 7Serve, garnish, and enjoy!
Ingredients
- 1 lb Korean rice cakes
- 3 sheets fish cake
- 2 stalks green onion
- 3 cup anchovy stock
- 3 tablespoon gochujang
- 2 teaspoon gochugaru
- 2 tablespoon soy sauce
- 6 cloves garlic
- 1.5 tablespoon brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 0 green onions
- 0 sesame seeds
- 2 soft boiled eggs
Equipment
small mixing bowlsmall potpan
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