Cylindrical rice cakes are seasoned and cooked in a gochujang (Korean chili paste) sauce. Tteok-bokki, also spelled topokki, is a popular snack in Korea.
100g frozen rice cake (for tteokbokki), 1 fish cake, 20g onion, 20g carrot, 1 hard boiled egg
1 tbsp Korean chili paste, 2 tsp vegetable oil, 2 tsp corn syrup, 1 tsp soy sauce, 1/2 tsp crushed garlic, pinch black pepper, 200ml water
① Boil frozen rice cake until they start to float. Then rinse in cold water and coat in vegetable oil so they don't stick together. (If using freshly made rice cake, skip step ①.)
② Cut fish cake into bite size pieces, slice onion, and half slice carrot.
③ Make seasoning. (Adjust spiciness by adding or reducing chili paste.) (CLOCKWISE ▶ Soy sauce, black pepper, corn syrup, crushed garlic, water, oil, Korean chili paste)
④ In a deep pan, cook ③ on high heat. When it comes to a boil, add rice cake and simmer for about 10 minutes and add remainder of ingredients. Cook for about 5 minutes then serve.