Soak the Rice Cakes

  • Tkeokbokki (long rice cakes) 1.5 lbs
  • Green cabbage 0.5 lb
  • Scallion(s) 1.0 ea

Prepare the Sauce

Finish the Dish

  • Tkeokbokki (long rice cakes)
  • Eomuk 0.5 lb
  • Green cabbage
  • Scallion(s)
  • Sesame oil 0.25 cup
  • Sesame seeds 2.0 Tbsp
  1. Soak the Rice Cakes

    • Soak the tkeokbokki for 20 minutes if hardened or refrigerated. Cut into 2 inch pieces along with the cabbage and scallions.
  2. Prepare the Sauce

    • Add the prepared Knorr® Ultimate Fish Base (or water can be used as a substitute) to a large pan. Stir in the sauce ingredients; gochujang paste (red chilli paste), gochugaru (chilli pepper flakes), soy sauce, sugar and minced garlic cloves. Bring it to a boil over medium high heat, stirring to dissolve the gochujang.
  3. Finish the Dish

    • Add the Tkeokbokki and boil for 8 to 10 minutes, or until they are very soft and the sauce has thickened.
    • Stir frequently so the Tkeokbokki doesn’t stick.
    • Add the vegetables and eomuk. Continue to boil, stirring constantly, for 4 to 6 minutes.
    • Taste and adjust the seasoning.
    • Add the sesame oil and sesame seeds (if using) just before turning off the heat. Serve immediately.