Tteokbokki is a popular Korean street food. I love it. It’s one of the easier Korean dishes to make. It’s my adaptation that doesn’t require anchovy stock (because I never have any) and no Asian fish cake (as my intolerances doesn’t allow me to any more). There are many options to put in tteokbokki… here’s how I make mine

2 cups water

1 heaping tablespoon gochujjang (red pepper paste)

1 tsp gochugaru (red pepper powder)

1 tsp soy sauce

1/4 tsp korean granulated beef stock

2 handfuls tteok

1/4 tsp sesame oil

A few cabbage leaves (chopped)

1 pack ramen (optional)

A few strips or balls of Fish cake (optional)

Mandu or dumplings (optional)

Pour water into a frying pan and bring to a boil. Add in gochujjang, gochugaru, beef stock and soy sauce. Gently stir

Add in cabbage and tteok. Allow to simmer for a few minutes.

When liquid is reduced by a third, add ramen, mandu or fish cakes. Gently stir until liquid is thick

Remove from heat and add in the sesame oil. Stir to incorporate. And enjoy!