Tteokbokki

Our tteokbokki contains: Tteok [rice sticks], Fish Cakes, Soy Sauce, Gochujang [chili paste], Sugar, Garlic, Fish Sauce, Sesame Oil, Black Pepper.

Allergen Warning: Those with allergens to fish should not consume this product.

Put sauce, tteok, and fishcake in a pan. Make sure pan is small enough to submerge the solid ingredients in sauce.
On high heat, bring the sauce to a boil.
Once boiling, lower to a simmer on med heat until the tteok is soft all the way through. Use a fork, to check that the softness is to your liking. If the sauce becomes too thick before the tteok is soft enough, just add a little bit of water to thin out the sauce.
Continue to simmer until sauce reaches your desired consistency. (We recommend a gravy-like consitency so the sauce sticks well to the rice sticks)
(Pro Tip) If you like cheese, sprinkle some mozzarella on top at the end of cooking to have some melty cheese on top.
(If adding bulgogi) Fully cook the bulgogi by the instructions on the bulgogi page. Then top over the finished tteokbokki.
Move to a serving bowl.
Slice up some scallions to finish off the dish and enjoy.