tteokbokki

Ingredients

• Gochujang

  O'Food

  1 tsp or 6g

• Gochugaru Korean Chile Flakes

  Mother In Law's

  1 tbsp or 13g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Cane Sugar

  Sugar 2.0

  1 teaspoon or 4g

• Minced Garlic

  Nature's Place

  1 tablespoon or 5g

• Dried Kelp

  Wang Korea

  5 g or 5g

• Fish Cake

  Wang Korea

  3 oz or 85g

• Rice Cakes

  Brown Rice Cakes

  3 rice cakes or 100g

• Green Onion

  Wegmans

  1 Serving or 100g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Soak rice cakes in warm water for 5 minutes and strain water
2. Meanwhile, in a small bowl mix together Korean Gochujang paste, hot pepper flakes, soy sauce, sugar and minced garlic
3. 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
4. Add in frozen fish cakes and green onions. Strain rice cakes removing the water and add rice cakes to your pot.
5. Simmer for 8-10 minutes until fish cakes are cooked through and the sauce has thickened
6. Garnish with sesame seeds (optional) and enjoy