Korean Tteokbokki (spicy rice cakes)
Preparation
22 oz rice cake soak in warm water for 20 mins6 oz fish cake cut into bite sizes
2 green onions sliced (Shallots)
2 hard boil eggs
Method
In a pot add
4 cups of Korean ultimate stock or chicken stock
3 tbsp gochujang
3 tbsp soy sauce
3 tbsp sugar
add 22 oz rice cake soak
add 6 oz fish cake cut
1 tsp gochugaru (Korean red pepper flakes)
Add green onions
add white sesame seed
4 cups of Korean ultimate stock or chicken stock
3 tbsp gochujang
3 tbsp soy sauce
3 tbsp sugar
add 22 oz rice cake soak
add 6 oz fish cake cut
1 tsp gochugaru (Korean red pepper flakes)
Add green onions
add white sesame seed
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