Korean Food: TteokBokKi (떡볶이)
|Sticky rice cake sticks||2 Cup (32 tbs), cut into 2-inch pieces (15 sticks approx)|
|Fried fish cakes||2|
|Cabbage||1 Cup (16 tbs), cut into 4-inch long pieces|
|Onion||2⁄3 Cup (10.67 tbs), cut into 4-inch long pieces|
|Carrot||1⁄2 Cup (8 tbs), cut diagonal 2-inch pieces|
|Green onion stalks||1 Large, cut into 1/2-inch pieces|
|Water||2 1⁄2 Cup (40 tbs)|
|Dried anchovy||1 Packet (Optional)|
|Red pepper paste||3 Tablespoon|
|Red pepper powder||1 Tablespoon|
|Corn syrup||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Minced garlic cloves||1⁄2 Tablespoon|
|Sesame seeds||1 Tablespoon (For garnishing)|
1. In a medium pan, add water, kelp, dried anchovy and 2 pieces of fish cake. Boil for about 10 minutes.
2. After 10 minutes remove the fish cakes, anchovies and kelp pieces from the broth. Retain the fish cakes for later use in the recipe.
3. Into the broth add all the ingredients for the sauce and cook it for 5 minutes.
4. To the pan now add the rice cakes, cabbage, onion and carrots into the sauce. Cook it until the cakes becomes soft.
5. Meanwhile cut the fish cakes into 2-inch pieces.
6. Once the rice cakes are soft, add the fish cakes and cook for one more minute. Add the green onions and cook for another minute and turn off the heat.
7. Remove from the heat and sprinkle some sesame seeds on top to garnish.
7. This dish is best served warm.