Korean spicy rice cake (tteokbokki)

Name: Korean spicy rice cake (tteokbokki)
Cuisine: American
Ingredients: 7 dried sardines heads and guts removed; 1 sheet dried kelp 5inchx5inch; 4 cups water; 1 pound Korean rice cakes; 1/3 cup red pepper paste; 1 tablespoon red pepper flakes; 1 tablespoon sugar; 3 green onions sliced into 2 inch long pieces

cindy @beekerfruit

Honolulu, Hawaii, United States

This is not my recipe. This recipe is Maangchi’s recipe you can find here

https://www.maangchi.com/recipe/tteokbokki

This is not my recipe. This recipe is Maangchi’s recipe you can find here

https://www.maangchi.com/recipe/tteokbokki

cindy @beekerfruit

Honolulu, Hawaii, United States

This is not my recipe. This recipe is Maangchi’s recipe you can find here

https://www.maangchi.com/recipe/tteokbokki

This is not my recipe. This recipe is Maangchi’s recipe you can find here

https://www.maangchi.com/recipe/tteokbokki

Saved

Ingredients

7dried sardines heads and guts removed
1 sheetdried kelp 5inchx5inch
4 cupswater
1 poundKorean rice cakes
1/3 cupred pepper paste
1 tablespoonred pepper flakes
1 tablespoonsugar
3green onions sliced into 2 inch long pieces

Saved

Steps

1

Boil the kelp, sardines (heads and guts removes) in water for 15 minutes to make a stock.
2

Mix the red pepper paste, red pepper flakes and sugar in a bowl.
3

Remove the sardines and kelp from the boiling water.
4

Add the rice cakes, green onions and red pepper mixture to the stock.
5

Cook on medium heat/high heat until the stock boils off and the sauce becomes shiny.