Tteokbokki and seafood sticks are a match made in culinary heaven. This Korean street food is right up our street, consisting of chewy rice cakes and savoury fish. The rich, spicy gochujang sauce compliments the tteokbokki perfectly.
Ingredients
- 300g chopped rice cakes tteokbokki
- 250g seafood sticks
- 1 onion thinly sliced
- 2 cabbage leaves sliced
- 1 stalk spring onion chopped
- 30g cooking oil
- Roasted sesame seeds to garnish
- Sea salt & ground black pepper
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 on a medium high heat until well heated.
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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 roasted sesame seeds and serve.