Tteokbokki – Korean spicy rice cakes

Ingredients

• 200g fish cakes, sliced
• 400g fresh rice cakes
• 60g brown onion, sliced
• 2 cups fish stock
• 2 spring onions, sliced
• 1 tsp toasted sesame seeds
• 1 tsp sesame oil
• SAUCE:
• 1 tbsp LKK soy sauce
• 3 tbsp gochujang
• 1 tsp garlic, minced
• 1 tbsp sugar
• 1 tsp Korean chilli flakes

Method

1. In a bowl, add all sauce ingredients. Mix well and put aside.
2. Place rice cakes into hot water and soak for 5 minutes to soften.
3. Add the fish stock to a large saucepan and bring to a boil, then pour in the sauce mixture and stir to mix thoroughly, return to the boil.
4. Once the stock is boiling, add in sliced fish cakes, rice cakes and onion slices. Boil for 5 minutes until the rice cakes are cooked through. Reduce the heat to medium to simmer the sauce for 3-4 minutes to thicken the sauce.
5. After the sauce has thickened, add in the sesame oil and stir in. Serve the tteokbokki in a bowl and top with spring onions and a sprinkle of toasted sesame seeds.

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce