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  • Writer's pictureSulhee Jessica

Tteokbokki Korean Street Food - Spicy Rice Cakes 떡볶이



Ingredients

Rice cakes

Fish cakes

3 hard boiled eggs

Optional: mozzarella cheese

4-5 Green onions roughly chopped

Quarter Onion sliced

Quarter head of cabbage sliced


Broth:

4 cups of water

1 Soup stock base bag - kelp, garlic, anchovies, radish, and green onions 1/2 tbs beef dasida


Sauce:

1/3 cup Soy sauce

1/3 cup Gochugaru Red pepper flakes

1/4 cup brown sugar

1/3 cup red pepper paste gochujang

1 tbs white sugar

2 cups water


Preparation

  1. In a pan add soup stock base, water and beef dasida. Simmer for 10-15 minutes.

  2. Take out the soup stock base bag.

  3. For the sauce, add soy sauce, gochugaru, brown sugar, white sugar and gochujang to a bowl and mix.

  4. Add the sauce mix, 2 cups of water, green onions, onions, cabbage, rice cakes, fish cakes, and hard boiled eggs all into the pan.

  5. Cook 7-10 until rice cakes are tender.

  6. Top with mozzarella cheese & enjoy!

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