Tteokbokki 😋
Tteokbokki Ingredients for Tteokbokki (Serves 2) 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 *1 Tbsp = 15 ml, 1 Cup = 250 ml *If you want to learn more about Korean ingredients, check my 30 essential Korean ingredients list . How to Make Tteokbokki 1. Soak the rice cakes in warm water for 10 minute...