Tteokbokki

Name: Tteokbokki
Cuisine: korean
Ingredients: 400 g garaetteok (Korean cylinder rice cakes), soaked 20 min if refrigerated; 2 cups (480 ml) anchovy-kelp stock or water; 2 tbsp gochujang (Korean red pepper paste); 1 tbsp gochugaru (Korean red pepper flakes); 1 tbsp soy sauce; 1 tbsp sugar; 2 tsp minced garlic; 100 g eomuk (fish cakes), cut into triangles; 50 g cabbage, chopped; 1 stalk green onion, diagonally sliced; 1 tbsp toasted sesame oil; 1 tsp toasted sesame seeds; 1 boiled egg, halved (optional)

MBG-eligible

Tteokbokki (Spicy Korean Rice Cakes)

Ingredients

400 g garaetteok (Korean cylinder rice cakes), soaked 20 min if refrigerated
2 cups (480 ml) anchovy-kelp stock or water
2 tbsp gochujang (Korean red pepper paste)
1 tbsp gochugaru (Korean red pepper flakes)
1 tbsp soy sauce
1 tbsp sugar
2 tsp minced garlic
100 g eomuk (fish cakes), cut into triangles
50 g cabbage, chopped
1 stalk green onion, diagonally sliced
1 tbsp toasted sesame oil
1 tsp toasted sesame seeds
1 boiled egg, halved (optional)

Instructions

1Bring anchovy-kelp stock to a boil in a wide shallow pan over medium-high heat.
2Stir in gochujang, gochugaru, soy sauce, sugar, and minced garlic until fully dissolved.
3Add drained rice cakes and fish cakes; simmer 8-10 minutes, stirring gently, until rice cakes are soft and sauce thickens to a glossy sheen.
4Add cabbage and green onion; cook 2 minutes until cabbage wilts slightly.
5Drizzle sesame oil, sprinkle sesame seeds, and gently toss. Top with boiled egg halves if using. Serve immediately.

Source: llm-generated