Tteokbokki
Ingredients
- 3 cups unsalted chicken stock or water
- 1 lb 450g Korean rice cakes
- 2-3 sheets of Korean fish cakes defrosted and cut into bite-sized pieces optional
- Green onion optional, for garnish
- 2-3 hard-boiled eggs for protein
Tteokbokki Sauce
- 2 tbsp soy sauce
- 2 tbsp sugar or 1 tbsp for reduced sweetness
- 1 tbsp Gochugaru Korean chili powder adjust to desired heat level
- 2 cloves garlic minced
- 2 tbsp honey rice syrup oligo syrup, or your choice of liquid sweetener
- 3 tbsp Gochujang Korean red chili paste
Instructions
- Combine the sauce ingredients in a small bowl.
- Add stock to a large pan over medium heat and boil. Add rice cakes and sauce and stir to combine. Cook for 10 minutes until the sauce is reduced; add fish cakes, and cook for 2 minutes.
- You can add noodles if you like udon or vermicelli noodles go really well here to complete your meal.