Spicy Rice Cakes (Tteokbokki)

Preparation time: 15 minutes

Cook time: 9 minutes

Nutrition facts (per serving): 381 cal (6g fat, 13g protein, 1g fiber)

If you haven’t tried these morning rice cakes, then you must as they have no parallel in taste and texture.

Ingredients (6 servings)

12 oz. (350 g) Korean rice cakes, separated

5 oz. (150 g) Korean fish cakes, rinsed

2 cups Korean soup stock

2 oz. (60 g) onion, sliced

Tteokbokki Sauce

3 tablespoons Korean hot pepper paste

1 ½ tablespoon raw sugar

1 tablespoon soy sauce

1 teaspoon garlic, minced

1 teaspoon gochugaru

Garnish

1 teaspoon toasted sesame seeds

1 teaspoon sesame oil

1 stalk green onion, chopped

Preparation

Soak the rice cake in warm water for 10 minutes, and then remove them from the water. Add the soup stock to a saucepan, stir in Tteokbokki sauce, and then boil. Add the onion, fish cakes, and rice cakes, and then cook for 5 minutes. Cook until the sauce thickens, then cook on low heat for 4 minutes. Garnish with green onion, sesame seeds, and sesame oil. Serve warm.