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Step 1:

  • Tkeokbokki (long rice cakes) 1.5 lbs.
  • Eomuk 0.5 lb
  • Green cabbage 0.5 lb
  • Scallion(s) 1 ea

Step 2:

Step 4:

  • Sesame oil 0.25 cup
  • Sesame seeds 2 tbsp
  1. Step 1:

    Soak the rice cakes for about 20 minutes if hardened or refrigerated. Cut the Eomuk (fish cake), cabbage and scallions into 2 inch pieces.
  2. Step 2:

    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. Step 3:

    Add the rice cakes. Boil until the rice cakes become very soft and the sauce has thickened, about 8 to 10 minutes. Stir frequently so the rice cake doesn’t stick to the bottom of the pan.
  4. Step 4:

    Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an addition 4-6 minutes. Taste the sauce, and adjust the seasoning if needed. Add the sesame oil and optional sesame seeds right before turning off the heat. Serve immediately.
  5. Note:

    Tkeokbokki doesn’t reheat well in the microwave, reheat any leftovers along with a little bit of stock or water, in a small pan over low heat.
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