Ingredients
Scale
- 2 cup (320 g) tteokbokki, aka rice cakes
- 2 cups (480 g) chicken broth
- 2 tbsp gochujang
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp roasted sesame seeds
- 4 scallion stalks
- 2 tbsp sesame oil
Instructions
- Add the broth, gochujang, brown sugar and soy sauce to a pan and mix well. It will be easier to mix as the ingredients are heated. Bring the sauce to a rapid boil on very high heat and add the rice cakes.
- Once it starts boiling, let it cook for 5 minutes and stir occasionally so it doesn’t stick.
- Then, add the sesame seeds and lower the heat to medium. Let it cook until the sauce is reduced. If you cooked off too much of the sauce, simply add more broth.
- When the sauce has reached your desired consistency, add the chopped green onions and sesame oil. Eat with toothpicks and enjoy!