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:
Prepare rice sticks based off packaged instructions.
Make sauce—
To one cup of water, add chicken bullion, soy sauce, honey, sesame oil, gochujang, gochugaru, and mix well.
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.
Transfer to a serving dish and garnish with fresh sliced green onions and shredded mozzarella— ENJOY!