Tteokbokki – Korean Spicy Rice Cake

READY IN: 25mins

INGREDIENTS

  • 16ouncesrice cakes, for tteokbokki(defrosted if using frozen)
  • 2sheets korean rectangular fish cakes (Shagahk Oden, cut into squares) (optional)
  • 2cupscabbage (cut into 1 in squares)
  • 1carrot (sliced)
  • 12 onion (sliced)
  • 1tablespoon chopped garlic (or 1 tsp garlic powder)
  • 3cupswater (anchovy stock would be preferred if available)
  • 2tablespoonsgochujang (spicy red bean paste)
  • 1tablespoonsugar
  • 1tablespoonsoy sauce
  • 14 teaspoonsalt
  • 1dashblack pepper
  • 1teaspoonketchup
  • DIRECTIONS

  • Using a non-stick saute pan, add the water or anchovy stock and cabbage, carrot and onion and bring to a boil.Add gochujang, garlic, soy sauce, salt and sugar to this mixture.
  • When it reaches a full boil, add rice cake and fish cake and stir.Simmer for 20 minutes, stirring occasionally to make sure rice cakes don’t stick to the bottom of the pan.
  • Taste after the simmer time and adjust seasoning if necessary.Add ketchup, stir in, and sprinkle with black pepper before serving.
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