Tteokbokki- Korean Rice Cakes

This was my first time creating a sauce for Korean rice cakes and wow, did they turn out amazing! The rice cakes are the perfect chewy bite that absorbs all flavors that it simmers in; not to mention the bite is sooo addicting, you won’t be able to stop! If you try this sauce out, let me know how you like it, as its not a traditional recipe, but sure is a tasty one! I found these Korean rice sticks at my local korean market. These would go great along side some bbqed protein, or even as an appetizer ! Love seeing your foodie photos, tag me (:

What you’ll need:

• 12oz Korean rice sticks (store bought)

• shredded mozzarella cheese

• frozen fish cakes (optional)

• 1 cup water

• 1 tsp chicken buillon

• 1 tsp soy sauce

• 1 tsp honey

• 1/2 tsp sesame oil

• 1 tsp gochujang

• 1 tsp gochugaru or chili flakes

• sliced green onions

Instructions:

1. Prepare rice sticks based off packaged instructions.

2. Make sauce—

3. To one cup of water, add chicken bullion, soy sauce, honey, sesame oil, gochujang, gochugaru, and mix well.

4. Heat up a skillet pan on high and boil rice cakes with sauce until rice cakes are tender— about 5 minutes. Add in frozen fish cakes here if using.

5. Transfer to a serving dish and garnish with fresh sliced green onions and shredded mozzarella— ENJOY!