Ingredients
Scale
- 300g tteok (Korean rice cakes)
- 200g fish cakes, sliced
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 3 cups water or chicken broth
- 1 tablespoon sesame oil
- Green onions, chopped for garnish
- Sesame seeds for garnish
Instructions
- Soak the tteok in water for about 20 minutes.
- In a medium-sized pan, combine gochujang, gochugaru, soy sauce, sugar, and water or chicken broth. Cook over medium heat until bubbling.
- Add the softened tteok and fish cakes to the sauce. Stir gently and let it simmer for 5-7 minutes.
- Serve hot, drizzled with sesame oil and garnished with green onions and sesame seeds.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat on the stove or in the microwave, but be cautious as tteok may harden slightly upon reheating.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg