Tteokbokki

Ainekset

• 1.5lb Korean rice cakes

• 5-7 cloves garlic

• 1-2 tablespoons sesame oil

Sauce:

• 1 tablespoon sugar

• 1/2 teaspoon msg

• 1.5 teaspoon dashi powder

• 2-3 tablespoons gochujang

• gochugaru to taste

• 2 teaspoons soy sauce

• 2 teaspoons oyster sauce

• 1 tablespoon mirin

Add in options:

You can really use whatever you want here.

• onions

• Green onions

• kimchi

• squid

• fish cakes

• Cabbage

• mushrooms

• Shrimp

• Boiled eggs

• Spam

Ohjeet

Optional: brown the rice cakes in some oil over medium heat. This will take 10-20 minutes.

Mince the garlic. Prep your other veggies and seafood.

Mix the sauce ingredients in a bowl.

Remove rice cakes from pot if you chose to brown them. Add water to pot, about 4 cups (adjust as needed). Heat over high heat and add the sauce mixture.

Once the liquid starts to bubble add all your ingredients except the seafood if using. Boil for around 5 minutes. Then turn heat down and simmer until the liquid had reached desired thickness. I like mine to be pretty thick — it gets shiny and sticks to the ingredients well. Add seafood in last minute or so of cooking. Mix sesame oil in.