Recipe Research

INGREDIENTS:

a. 350g / 12 ounces Korean rice cakes, separated

b. 150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces

e. 2 cups Korean soup stock (dried kelp and dried anchovy stock)

d. 60g / 2 ounces onion, thinly sliced

e. Sauce: 3 Tbsp gochujang (Korean chili paste), 1.5 Tbsp raw sugar, 1 Tbsp soy sauce, 1 tsp minced garlic, 1 tsp gochugaru (Korean chili flakes)

f. Garnish: 1 tsp roasted sesame seeds, 1 tsp sesame oil, 1 stalk green onion, finely chopped

STEPES:

1. Unless your rice cakes are soft already, soak them in warm water for 10 mins.

2. Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.

3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

I got this information from: source.

RECEPIE WEBSITES FOR REFERENCE:

source 1: pinch of yum;

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source 3: food network;

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NON-RECEPIE WEBSITES FOR REFERENCE:

source 1: bear necessities;

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source 2: snapchat web;

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source 3: gucci;