Tteokbokki Korean Rice Cakes. Spicy, sweet, chewy rice cakes. This is one popular Korean street vendor snack. It's so delicious and easy to make at home. Takes 20 minutes to make!
- 1/2 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
Soak rice cakes in warm water for 5 minutes and strain water.
Meanwhile, in a small bowl mix together Korean Gochujang paste, hot pepper flakes, soy sauce, sugar and minced garlic.
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.
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!