Tteokbokki is a popular Korean street dish which dates back to the Joseon dynasty. Tteokbokki translates to ‘stir-fried rice cake’ and has different ways of making it. This recipe is going to make today’s modern day version of tteokbokki.

The things you will need are:

350g / 12 ounces of Korean rice cakes

150g /5.3 ounces of Korean fish cakes, rinsed over hot water and cut into bite sized pieces

2 cups Korean soup stock

60g/ 2 ounces of thinly sliced onion

To make tteokbokki sauce you will need:

3 Tbsp gochujan ( Korean chili paste)

1 1/2 Tbsp raw sugar

2 Tbsp soy sauce

1 tsp minced garlic

1 tsp gochugaru (Korean chili flakes)

for garnish you will need:

1 tsp rosted sesame seeds

1 tsp sesame oil

1 stalk of finely chopped green onion

To start making tteokbokki you first begin with soaking the rice cakes in warm water for 10 minuets, if they are not soft already.

Next, boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce, stirring it with a spatula. Once the stock is boiling add the rice cakes, fish cake, and onion then boil for 3 to 5 minuets until the rice cakes are fully cooked. To thicken the sauce and deepen the flavor simmer it over low heat for 2-4 minuets.

Then add sesame oil, sesame seeds and green onion, stir and your done!

If you would like you can also add mini sausages, a boiled egg, or ramen

side note: If you do add ramen to your tteokbokki, you are making rabokki (라볶이) which is another type of tteokbokki.

[all information is from Mykoreankitchen]