TTOEKBOKI
12 ounces rice cakes
5 to 6 ounces fishcakes
2 cups soup stock (ie dried kelp. I used dashi)
1 onion thinly sliced
sauce
3 tablespoons gochujang
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon gochugaru
1 teaspoon minced garlic
garnish
sesame seeds
sesame oil
green onion
Soak rice cakes in warm water
Boil broth. Add rice cakes, fish cakes and onion.Add sauce, let cook. It will thicken as it cooks.
Serve with garnishes.
gochchang
The ratio is 2:1 fruit to sugar So 1 pound of oranges and 8 ounces sugar.
I used the skin but I wanted to reduce its bitter qualities. I cut it into slivers and boiled it, drained and rinsed. Then I boiled it two more times draining and rinsing each time. There was no bitterness left.Wash and brush oranges. Remove skin, avoiding the pith as much as possible.
Chop oranges, using immersion blender works well. Put in pan with sugar. Add skins after you have done the boil and rinse routine 3 times.
Boil everything for about 45 minutes. It will thicken over time. Cook up to one hour. The mixture should be a third of what you started with Put into a jar let cool overnight. Refrigerate the next day.
