Tteokbokki (Korean Spicy Rice Cake)

tteokbokki-korean-spicy-rice-cake

 

Ingredients:

250g rice cake (stick type)

10g peeled anchovies

10g dried kelp

3 cups water

135g fish balls

2 stalks spring onion (sectioned)

1 large egg (beaten, pan-fried into a crepe and shredded)

Seasonings:

2 tbsp gochujang

1 tbsp hot pepper flakes

1 tbsp sugar

Garnishing:

1 tbsp chopped spring onion

1 tsp toasted white sesame seeds

Preparation Instructions:

  1. Rinse the anchovies and dried kelp. Add into a wok together with 3 cups of water. Bring to a boil. Lower to medium heat and continue to simmer for 15 minutes. Discard the anchovies and dried kelp.
  2. Add in rice cake, spring onion and seasonings. Bring to a boil. Continue to simmer and stirring until the sauce reduce to half.
  3. Add in fish ball and continue to simmer and stirring until the sauce become thicken.
  4. Dish out, garnish with shredded omelette, chopped spring onion and toasted white sesame seeds. Serve hot.
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