Tteokbokki (Spicy Korean Rice Cakes)

by Cheap Lazy Vegan

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a few pieces of dry kelp in a large pot with 4 cups of water and bring to a boil. Boil for about 20 minutes on medium heat. You could use kelp powder instead of kelp to save time - boil for about 5-10 minutes to create kelp broth. After about 20 minutes, remove the kelp pieces or keep them in there if you’d like to eat them (they’re good for you!) If rice cakes are frozen, run them under cold water to separate them. Mix together sauce ingredients in a bowl. Add onion, cabbage, rice cakes into the broth and bring back to a boil. Add in the sauce and mix well. Cook (uncovered) for about 15-20 minutes on medium-low heat until the rice cakes have cooked and the sauce has thickened. Place the ramen noodles (without the seasoning) in the pot and let it cook for 5 minutes. This is optional. Once the broth has thickened and reduced. add green onions. The rice cakes should be soft and chewy (and very delicious). Enjoy hot! You can also store in the fridge for up to 3-4 days - but make sure you heat it up nice and hot before serving again, so the rice cakes are softened.