Tteok-bokki (Spicy Rice Cakes)

• Prep & Cook Time: About an hour
• Yield: 2-3 servings

Nutrition Info per serving

CALORIES 478

Fat 3.6 g

Carbohydrates 100 g

Sodium 1175 mg

Ingredients

• 1 pound rice cakes
• 3 cups stock or water
• 3 tbsps gochujang
• 2-3 tsps gochugaru
• 1 tbsp soy sauce
• 3-4 minced cloves of garlic
• 2 tbsps sugar
• ¼ pound Korean fish cake (available in Asian markets), chopped into ½ pieces
• ½ cup chopped Napa cabbage
• 2 scallions, sliced

Preparation

1. Soak rice cakes for 20 minutes.  Meanwhile, heat stock while making the sauce.  Stir together gochujang, soy, sugar, and garlic for the sauce.
2. Add sauce to stock and bring to a boil.  Put rice cakes into the sauce and simmer for around 20 minutes, until cooked through.
3. Add fish cakes and cabbage and cook another 5 minutes, or until fish cakes are softened.  Serve hot, garnished with scallions.