Easy Korean Spicy Rice Cakes

subheading: MAIN:

300 g rice cakes (10 ounces), separated (if you are using frozen or packaged rice cakes, separate them first then soak in warm water for 20 mins before cooking to soften.)

2 fish cake sheets (105 g / 3.7 ounces), sliced into medium size pieces

½ medium onion (75 g / 2.7 ounces), thinly sliced

2 cabbage leaves (145 g / 5.1 ounces), sliced into medium size strips

1 stalk spring onion chopped

Some cooking oil - I use rice bran oil

Some toasted sesame seeds to garnish

subheading: TTEOKBOKKI SAUCE (MIX THESE IN A BOWL WELL):

2 Tbsp Korean chilli paste (Gochujang)

2 Tbsp raw sugar

½ tsp Korean chilli powder (Gochugaru)

1 tsp minced garlic

⅓ cup water

Directions at mykoreankitchen.com

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