Korean Hot And Spicy Rice Cake Ingredients

Korean Hot and Spicy Rice Cakes (Tteokbokki) Recipe

Ingredients:

• 350g Korean rice cakes (tteok)
• 150g Korean fish cakes, cut into bite-sized pieces
• 2 cups water
• 7 large dried anchovies (heads and intestines removed)
• 1 piece dried kelp (about 6x8 inches)
• 3 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon minced garlic
• 2 green onions, cut into 3-inch pieces
• 1 teaspoon sesame oil
• 1 teaspoon roasted sesame seeds

Instructions:

1. Prepare the stock: In a pot, add 2 cups of water, dried anchovies, and dried kelp. Boil for 15 minutes, then remove the anchovies and kelp.
2. Make the sauce: In a bowl, mix gochujang, gochugaru, sugar, soy sauce, and minced garlic.
3. Cook the rice cakes: Add the rice cakes to the pot with the stock. Stir in the sauce mixture and bring to a boil.
4. Add fish cakes and green onions: Once boiling, add the fish cakes and green onions. Let it simmer, stirring occasionally, until the rice cakes are soft and the sauce thickens (about 10-15 minutes).
5. Finish and serve: Stir in the sesame oil and sprinkle with roasted sesame seeds. Serve hot.

Enjoy your delicious homemade tteokbokki!