150gKorean fish cakes(5.3 ounces), rinsed over hot water & cut into bite size pieces
2cupsKorean soup stock(dried kelp and dried anchovy stock)
60gonion(2 ounces), thinly sliced
TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)
3Tbspgochujang(Korean chili paste)
1 1/2Tbspraw sugar
1tspgochugaru(Korean chili flakes)
1tsptoasted sesame seeds
1stalkgreen onion, finely chopped
Unless your rice cakes are soft already, soak them in warm water for 10 mins.
Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.