Tteokbokki

Ingredients

• 400 g Korean rice cakes (tteok), sliced 1 cm thick
• 200 ml gochujang sauce base (see below)
• 100 g fish cake (eomuk), sliced
• 100 g onion, sliced
• 60 g green onion, cut into 2 cm lengths
• 3 garlic cloves, minced
• 5 g sugar
• 2 g kosher salt
• 2 g sesame seeds
• 5 ml sesame oil
• Gochujang Sauce
• 60 g gochujang (Korean red chilli paste)
• 30 ml water
• 15 ml rice vinegar
• 10 ml soy sauce
• 15 g sugar

Method

1. 1
   Whisk gochujang, water, rice vinegar, soy sauce, and 15 g sugar until smooth and glossy sauce forms; set aside.
2. 2
   Blanch rice cakes in boiling water 2 minutes; drain and set aside (prevents sticking during cooking).
3. 3
   Heat 5 ml sesame oil in large skillet or shallow pot over medium-high; sauté onion and garlic 2 minutes until fragrant.
4. 4
   Add gochujang sauce and bring to simmer; add blanched rice cakes, fish cake, and green onion; stir continuously 5–7 minutes until rice cakes are tender and sauce clings and thickens.
5. 5
   Taste and adjust seasoning with salt and sugar; finish with sesame seeds and serve in shallow bowl with sauce.