•6 oz. Tteok for tteokbokki (Korean rice cake),approximately 1 cup •1¼ cup Ultimate Korean Stock •1 Tbs. Sempio Gochujang, Korean red pepper paste •1 Tbs. Sempio Soy sauce •1 Tbs. Sugar •3 oz. Fish cake, cut into bite sizes •1 Green onion, sliced •1 Hard boiled egg (optional)
Step 1: Bring 3 cups of water to boil; add rice cake and soak it for 10 to 20 minutes. Step 2: Meanwhile in a skillet combine stock, gochujang, soy and sugar; bring it to boil over medium high heat. Step 3: Drain rice cake and add into boiling sauce; reduce heat to medium and cook for 5 to 6 minutes, stir occasionally. Step 4: Stir in fish cake and cook additional 3 to 4 minutes or sauce is thicken, stir occasionally. Step 5: Remove from heat and add sliced green onion. Step 6: Serve immediately and garnish with sesame seeds. Serve with a hard boiled egg if you’d like.