Easy Tteokbokki (Spicy Korean Rice Cakes)

Ingredients

• Chicken stock

  home-prepared

  3 cup or 720g

• Scallions

  raw

  1 medium or 15g

• Soy sauce

  regular sodium, shoyu

  2 tbsp or 32g

• Granulated sugar

  white

  2 tbsp or 25g

• Chili powder

  1 tbsp or 8g

• Garlic

  raw

  2 cloves, minced or 6g

• Maple Syrup

  HoneyBaked Ham & Cafe

  2 tablespoons or 50g

• Gochujang Hot Sauce

  Bibigo

  300g

Directions

1. Combine the sauce ingredients in a small bowl. If your rice cakes are frozen, defrost them in warm water for 10 minutes prior to cooking.
2. Add stock to a large pan over medium heat and bring to a boil. Add rice cakes and sauce and stir to combine. Cook for about 10 minutes until the sauce is reduced, add fish cakes, and cook for another 2 minutes. Garnish and enjoy!