Tteokbokki
Chewy rice cakes simmered in a glossy, spicy-sweet gochujang sauce with tender fish cake and scallion bites. It's comforting, fast to make, and built on a simple balance of heat, savory, and sweetness.
1 lb rice cakes, softened if frozen
8 oz fish cake, sliced
3 tbsp gochujang
1 tbsp gochugaru
1 tbsp soy sauce
1 tbsp sugar
2 clove garlic, minced
2 cup water
2 stalk scallion, cut into 2-inch pieces
1 tsp sesame oil
1 tsp sesame seeds
2 egg, hard boiled and peeled
1 tbsp vegetable oil
1 pinch black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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