15 Minute Tteokbokki

15 mins
Serves 4
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Directions

  1. 1Soak the tteokbokki in warm water for about 10 minutes to soften. Then drain.
  2. 2Soak the tteokbokki in warm water for about 10 minutes to soften. Then drain.
  3. 3Soak the tteokbokki in warm water for about 10 minutes to soften. Then drain.
  4. 4Mix together the tteokbokki sauce in a small bowl.
  5. 5Mix together the tteokbokki sauce in a small bowl.
  6. 6Mix together the tteokbokki sauce in a small bowl.
  7. 7In a small pot over medium-high heat, bring the stock to a boil. Then mix in the sauce and bring it to a simmer.
  8. 8In a small pot over medium-high heat, bring the stock to a boil. Then mix in the sauce and bring it to a simmer.
  9. 9In a small pot over medium-high heat, bring the stock to a boil. Then mix in the sauce and bring it to a simmer.
  10. 10Once the sauce is simmering, add the drained tteokbokki and cook for 3-4 minutes until softened.
  11. 11Once the sauce is simmering, add the drained tteokbokki and cook for 3-4 minutes until softened.
  12. 12Once the sauce is simmering, add the drained tteokbokki and cook for 3-4 minutes until softened.
  13. 13Next, 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.
  14. 14Next, 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.
  15. 15Next, 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.
  16. 16Turn off the heat and add the sesame oil and green onion, mix to combine.
  17. 17Turn off the heat and add the sesame oil and green onion, mix to combine.
  18. 18Turn off the heat and add the sesame oil and green onion, mix to combine.
  19. 19Serve, garnish, and enjoy!
  20. 20Serve, garnish, and enjoy!
  21. 21Serve, garnish, and enjoy!

Ingredients

  • 1 lb Korean rice cakes
  • 1 lb Korean rice cakes
  • 1 lb Korean rice cakes
  • 3 sheets fish cake
  • 3 sheets fish cake
  • 3 sheets fish cake
  • 2 stalks green onion
  • 2 stalks green onion
  • 2 stalks green onion
  • 3 cup anchovy stock
  • 3 cup anchovy stock
  • 3 cup anchovy stock
  • 3 tablespoon gochujang
  • 3 tablespoon gochujang
  • 3 tablespoon gochujang
  • 2 teaspoon gochugaru
  • 2 teaspoon gochugaru
  • 2 teaspoon gochugaru
  • 2 tablespoon soy sauce
  • 2 tablespoon soy sauce
  • 2 tablespoon soy sauce
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 1.5 tablespoon brown sugar
  • 1.5 tablespoon brown sugar
  • 1.5 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 0 green onions
  • 0 green onions
  • 0 green onions
  • 0 sesame seeds
  • 0 sesame seeds
  • 0 sesame seeds
  • 2 soft boiled eggs
  • 2 soft boiled eggs
  • 2 soft boiled eggs

Equipment

small mixing bowlsmall potpan