MILD TTEOKBOKKI RECIPE

Serves 2 | Ready in 30 mins

INGREDIENTS

• 1 tbsp Korean gochujang hot pepper paste (mild)

• 1 tsp Korean hot pepper flakes

• 3 tbsp light soy sauce

• 3 tbsp organic cane sugar

• 3 tsp minced garlic

• 2 cups vegetable stock

• 4 pieces dried kelp

• 1 cup frozen Korean fish cakes

• 2.5 cups rice cakes

• 2 stalks green onion

• Sesame seeds (optional garnish)

Tip: Freeze remaining Korean Hot Pepper Flakes and Fish Cakes for later.

INSTRUCTIONS

1. Soak rice cakes in hot boiling water for 10 minutes. Meanwhile, in a small bowl mix together Korean Gochujang paste, hot pepper flakes, soy sauce, sugar and minced garlic.

2. Meanwhile in a medium size pot set over high heat, boil vegetable stock with kelp. Once it reaches a boil, add in pepper paste and stir to mix.

3. Add in frozen fish cakes and green onions. Strain rice cakes removing the water and add rice cakes to your pot. Simmer for 8-10 minutes until fish cakes are cooked through and the sauce has thickened. Garnish with sesame seeds (optional) and enjoy!

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Visual Steps