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• ▢350 g Korean rice cakes (12 ounces), separated
• ▢150 g Korean fish cakes (5.3 ounces), rinsed over hot water & cut into bite size pieces
• ▢2 cups Korean soup stock (dried kelp and dried anchovy stock)
• ▢60 g onion (2 ounces), 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 toasted sesame seeds
• ▢1 tsp sesame oil
• ▢1 stalk green onion , finely chopped

• Unless your rice cakes are soft already, soak them in warm water for 10 mins.
• Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
• Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.