TTEOKBOKKI (SPICY RICE CAKES) (Courtesy of Sejin)
Serves 2 - 4
Ingredients
- 500g Korean Rice Cakes
- 150g Korean Fish Cakes
- 1 onion
- 2 cups of water
- 1 spring onion, finely chopped
- TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)
- 3 tablespoon of gochujang (Korean chilli paste)
- 1 ½ tablespoon of sugar
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of crushed garlic
- 1 teaspoon of Korean chilli flakes
Method
- Put the rice cakes into a bowl and soak them in the water for 10 mins.
- Slice the onion in strips. Cut the fish cakes into your favourite shape. (we use triangles).
- Mix the sauce ingredients together in a bowl. Use as much chilli as you like!
- Heat your wok or frying pan on high. Add the rice cakes and the water, sliced fish cakes and onion and tteokbokki sauce. Keep stirring so that the fish cakes don’t stick on the bottom of the pan or wok. Heat through for 3 to 5 mins. If the water gets evaporated add some more. The sauce should not be runny but slightly thickened, so it covers the ingredients and bright orange in colour.
