KIMCHI TTEOKBOKKI

Today, I was feeling decidedly-koreanish. So I chose to make kimchi-tteokbokki.

I have been planning this recipe for a long time now. Everytime I walk past the supermart and see the kimchi section, with rice cakes, and I was planning if I could do something with it.

Most online recipes call for gochujang, to make the paste thick, but since I had none at home and wasn't about to spend money to buy some, I just made do with normal kimchi stew sauce.

Here's how to make it:

Recipe

Ingredients:

600g Korean rice cakes

450g fish cakes

1 medium-sized onion

400g kimchi

300g of water

80g kimchi juice

1 jar of kimchi stock (for tasting)

Prep

Cut the fish cakes into even rectangular slices

Directions:

1. Soak the korean rice cakes in hot water for 10 minutes

2. Boil the kimchi and kimchi juice in hot water to make soup stock

3. When the soup stock is boiling, add in the rice cakes, fish cakes, and onion.

4. Boil them another further 3 to 5 minutes to make sure rice cake is fully cooked.

5. Then, to thicken the sauce and deepen the flavour, simmer it under low heat for a further 2-4 minutes.

6. Try the soup stock to see if flavour is strong enough. If not, add a couple spoonfuls of kimchi stock.

6. Serve warm.

7. Enjoy! :)

Recipe inspired by: My Korean Kitchen https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/