Ingredients
Korean rice cakes (separated)350 gm
Onion (thinly sliced)60 gm
Tteokbokki Sauce
Gochujang (Korean chili paste) 3 tbsp
Raw sugar1.5 tbsp
Soy sauce1 tbsp
Minced garlic1 tsp
Gochugaru (Korean chili flakes)1 tsp
Garnish
Roasted sesame seeds1 tsp
Sesame oil1 tsp
Green onion (finely-chopped)1 stalk
Preparation (TTEOKBOKKI)
Unless your rice cakes are soft already, soak them in warm water for 10 minutes. Boil the soup stock in a shallow pot over medium heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock starts boiling, add the rice cakes and onion. Boil them for 3-5 minutes until the rice cakes are fully cooked. To thicken the sauce and to deepen the flavour, simmer it over low heat for further 2-4 minutes. Add sesame oil, sesame seeds and green onion – stir quickly. Serve warm.