Ingrediesnts

400g rice cakes

150g taiwanese cabbage (flat-head cabbage) 

3 stalks of scallions

1 small onion

2 sheets of korean fish cake

6 sausages

3 eggs

Tteobokki sauce:

1 tbsp korean red pepper chili flakes (gochugaru)

2-3 tbsp sugar

4 tbsp dashi (Japanese soup base)

or 2 tbsp tsuyu

2 tbsp GochuJang

500ml water 

Direction

• Cut and prepare all ingredients needed.

• Soak rice cakes in water for 15 minutes. In the mean time,  prepare hard boil egg buy cooking on medium high heat for 10 minutes. Cool it down with cold water then peel off the shell.

• In a flat pan, combine all ingredients from the  “Tteobokki sauce” section above. Bring it to boil then add onion, eggs, sausages, cabbage and white part of scallions into the pot. Let it simmer for 15 minutes until rice cakes are soften and sauce starts to thicken.  Stir occasionally to avoid burning.

• Add fish cakes and continue to cook for another 5 minutes. 

• Garnish with green parts of scallions and some chili if you want it extra spicy.

***DASHI is a Japanese soup base made from bonito, kombu,  white soy sauce, mirin, and sugar. This is the short cut get that umami to the Tteobokki sauce without spending too much time.