https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/
Main
- 350g / 12 ounces Korean rice cakes, separated
- 150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces
- 2 cups Korean soup stock (dried kelp and dried anchovy stock), use this recipe
- 60g / 2 ounces onion, thinly sliced
Tteokbokki sauce (Mix these in a bowl)
- 3 Tbsp gochujang (Korean chili paste)
- 1 1/2 Tbsp raw sugar
- 1 Tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp gochugaru (Korean chili flakes)
Garnish
- 1 tsp roasted sesame seeds
- 1 tsp sesame oil
- 1 stalk green onion, finely chopped