Spicy Tteokbokki

• active time: 30 minutes

Ingredients

1 package Tteokbokki tteok (rice cakes) 떡볶이 떡 (about 1 pound)

4 cup water

1 package dashi stock powder (optional)

3 Tbsp gochujang

red chili pepper paste

3 tsp gochugaru

red chili pepper flakes, finely ground

1 Tbsp soy sauce

1 Tbsp sugar

1 Tbsp corn syrup

1 eomuk (fish cake) 어묵 (optional)

4 oz cabbage, chopped

2 green onion, chopped into 2 inch pieces

1 clove garlic, minced

Directions

Soak the rice cakes in a bowl with enough water to cover them for about 20 minutes.

In a large pan, add the water and dashi stock powder (if using) and bring to a boil. Add the gochujang, gochugaru, soy sauce, sugar, and corn syrup and stir to dissolve.

Drain the rice cakes and add them to the sauce. Return to a boil and let them cook until the sauce is thickened and the rice cakes are soft. Stir frequently to prevent sticking. Add more water if necessary.

Add the eomuk, cabbage, green onion, and garlic. Continue to cook for another 5 minutes while stirring.

Notes

Tteokbokki doesn't reheat well, but if you must, add the left overs into a pan with some extra water and reheat slowly over medium heat.