Tteokbokki 떡볶이

Ingredients
New: JAN 2024

suggestionL make a half recipe because this doesn't keep well

MAIN
6 oz Korean rice cakes (half bag), separated
1-2 sheet Korean fish cakes, rinsed over hot water & cut into bite size pieces
1.5 cups Korean soup stock (dried kelp and dried anchovy stock) OR just chicken broth
1 onion , thinly sliced
1/4 napa cabbage, thinly sliced

TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)
2 Tbsp gochujang (Korean chili paste)
0.5 Tbsp raw sugar
1/2 Tbsp soy sauce
1 tsp minced garlic
.5 tsp gochugaru (Korean chili flakes)

GARNISH
1 tsp toasted sesame seeds
1 tsp sesame oil
1 stalk green onion , finely chopped

Instructions
Unless your rice cakes are soft already, soak them in warm water for 10 mins.
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.
Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.