Tteokbokki

Ingredients

• Rice Cakes For Tteokbokki

  Unknown

  2 cup or 200g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  250g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Gochujang

  O'Food

  6 tsp or 36g

• Gochugaru Korean Chile Flakes

  Mother In Law's

  ⁵⁄₁₆ tbsp or 4g

• Garlic

  Raw

  ½ tsp or 1g

• Water

  Plain, clean water

  2 cup or 473g

• Dried Anchovy

  Richin

  1g

• Seaweed

  Kelp, raw

  1g

• Fish sauce

  Ready-to-serve

  ½ tsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Cube And Fry Tofu In Sesame Oil. Soak Tteok In Warm Water For 10 Minutes, drain. Boil For 10 Minutes Some Kelp And Dried Anchovies Then Fish Them Out.
2. In The Broth Dissolve Gochujang And Add Gochugaru, Garlic, Fish Sauce And Soy Sauce.
3. Add in sliced onion, tteok and fried tofu. Simmer until sauce is thickened.
4. Top with sliced spring onion and toasted sesame seeds.