Foolproof Spicy Rice Cake (Tteokbokki) Recipe.
TteokbokkiIngredients
- 250g of rice cakes.
- A handful of fish cakes for making odeng soup.
- 1 green onion stalk.
- 800 ml of water.
- One package of fish cake soup seasoning.
- 1 tablespoon of gochujang.
- 2 tablespoons of Gochugaru (Korean chili powder).
- 2 tablespoons of soy sauce.
- 2 tablespoons of sugar.
- A pinch of pepper.
Instructions
The rice cakes should be washed 2-3 times and then soaked in water for 10 minutes.
Chop the white part of the green onions finely, and slice the green parts more coarsely.
The fish cakes are sliced into pieces that are about the size of rice cakes.
In a pot, combine 800ml of water and the fish cake soup base, and bring to a boil over high heat.
Once the water boils, add 1 tablespoon of gochujang (Korean chili paste), 2 tablespoons of finely ground gochugaru (Korean chili powder), 2 tablespoons of jin-ganjang (a type of soy sauce), and 2 tablespoons of sugar.
Once the broth comes to a boil, add the fish cakes and green onions, and cook for another minute.
Add the soaked rice cakes and continue cooking over high heat for another 3 minutes.
If it lacks flavor, add salt or soy sauce; if it needs more sweetness, add sugar, and then sprinkle with pepper before serving the Korean radish.