TToekoboki

Korean rice cakes are chewy, delicious and addicting.

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