Ingredients
- 300g rice cakes sticks tteokbokki chopped
- 250g seafood sticks
- 1 onion thinly sliced
- 2 cabbage leaves sliced into medium size strips
- 1 stalk spring onion chopped
- 30g cooking oil
- Toasted sesame seeds to garnish
Tteokbokki Sauce
- 2 tbsp Korean chilli paste (Gochujang)
- 2 tbsp raw sugar
- 1/2 tsp Korean chilli powder (Gochugaru)
- 1 tsp minced garlic
- 1/3 cup water
Instructions
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Pre heat a wok/skillet on medium high heat until well heated. Add some cooking oil and the onion and cabbage, cook until they soften.
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Add the rice cakes sticks and the sauce and cook for a further 5 minutes
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Chop the seafood sticks lengthways and open up (like butterfly method)
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Add the seafood sticks and spring onion. Stir it quickly.
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Garnish with some sesame seeds and serve.