Tteokbokki

🔥 Prep

• Rinse the 400g rice cakes under cold water and drain.
• Cut the 2 fish cakes into bite-sized rectangles.
• Slice the 1 green onion into thin diagonal pieces.
• Measure out 2 tbsp gochujang, 1 tbsp sugar, and 2 cups water.

🔥 Cook

• 1. Add the 2 cups water to a large pot and bring to a boil over medium-high heat.
• 2. Stir in 2 tbsp gochujang and 1 tbsp sugar until fully dissolved, about 1 minute.
• 3. Add the rinsed rice cakes and fish cake pieces to the pot.
• 4. Reduce heat to medium and simmer for 8–10 minutes, stirring occasionally, until the rice cakes are soft and the sauce thickens.
• 5. Add the sliced green onion and cook for an additional 1 minute until wilted.
• 6. Taste and adjust seasoning with extra sugar or gochujang if needed.

🔥 Serve

• Transfer the tteokbokki to a shallow serving bowl and garnish with extra sliced green onion.
• Enjoy hot as a street‑food style snack, optionally paired with boiled eggs or fish cake skewers.