Spicy rice cake

Spicy rice cake

Tteokbokki

From
K is for Korean
Serves
4

Ingredients

Quantity Ingredient
600g cylindrical rice cakes, defrosted if frozen
500ml anchovy broth or fish stock
70g gochujang
1 tablespoon caster sugar
3 spring onions, finely sliced
1 tablespoon sesame oil
sea salt

Method

  1. Soak the rice cakes in a bowl of water for 15 minutes before using.
  2. Make up the anchovy broth. Strain through a sieve into a clean saucepan. Bring to the boil, taste and season with sea salt as needed.
  3. Drain the rice cakes and add to the broth, along with the gochujang, gochugaru and sugar.
  4. Bring to the boil and simmer for 15 minutes, stirring frequently. Stir through the spring onions and drizzle over the sesame oil just before serving.
Tags:
Korean
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