Tteokbokki ( Spicy Korean Rice Cakes)

This is my version of the South Korean Tteokbokki, a delicious spicy and squishy meal. It's very fun and satisfying. Ajust the spice levels by reducing the amount of Gochujang and korean chilli flakes.

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Step 1

Start by shredding the cabbage and cutting the green onions into big chunks. Make sure to save any scraps for the broth.

Step 2

For the broth, simmer the dried anchovies, the dried kelp, the onion halved and any of the food scraps for about 15 minutes. Remove the anchovies, kelp and onions and strain the broth if needed.

Step 3

In the broth, add the gochujang paste, the korean chilli flakes, the garlic minced, the soy sauce and the sugar. Mix the ingredients until well incorporated.

Step 4

In the mixture, on medium heat, add the korean rice cakes and keep on mixing until the broth thickens up and becomes a creamy sauce. This should take about 10 minutes.

Step 5

Lastly, add the cabbage and the onions and mix for another 3 to 5 minutes. Serve in a bowl and top with some finely cut green onion and some sesame seeds. Enjoy!