Spicy Rice Cakes (Tteok-Bokki)

Ingredients:

– 350 g Korean rice cakes (12 ounces), separated

– 2 cups Korean soup stock (or dashi)

– 60 g onion, thinly sliced

Tteok-Bokki Sauce (mix these in a bowl)

– 3 Tbsp gochujang (Korean chilli paste)

– 1 1/2 Tbsp maple syrup

– 1 Tbsp soy sauce

– 1 tsp minced garlic

– 1 tsp gochugaru (Korean chilli flakes)

Garnish

– 1 tsp toasted sesame seeds

– 1 tsp sesame oil

– 1 stalk green onion, finely chopped

Directions:

1) Unless your rice cakes are soft already, soak them in warm water for 10 mins.

2) Boil the soup stock in a shallow pot over medium-high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, and onion. Boil them further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and deepen the flavour, simmer it over low heat for a further 2 to 4 mins.

3) Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm. You can also garnish with some julienne nori (aka seaweed)

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