Servings: 2

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

1. Soak the rice cakes in warm water for 10 minutes. (If you are using fresh rice cakes that are already tender, feel free to skip this step. However, if you are using packaged rice cakes from the fridge, it is recommended to soak them to enhance their moisture level before proceeding with the recipe.)
2. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

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