Royal Tteokbokki

Ingredients

• 300 g Korean Rice Cakes
• 120 g Fish Cake
• 2 pcs Scallion
• 4 pcs Garlic
• 2 tbsp Gochujang
• 1 tbsp Gochugaru
• 2 cups Soup Stock
• 1 tbsp Soy Sauce
• 2 tsp Sugar
• 1 tsp Sesame Oil
• 1 tsp Sesame Seeds

Method

1. Thinly slice the whites and greens of {scallion}, keeping them separate, and finely mince {garlic} so the sauce builds flavor quickly and evenly.
2. Stir {gochujang}, {gochugaru}, {soy_sauce}, and {sugar} in a bowl until smooth so the seasonings disperse evenly in the pan.
3. In a wide skillet over medium heat, bring {soup_stock} to a lively simmer, whisk in the mixed sauce, then add the sliced whites of {scallion} and {garlic}. Cook until fragrant and slightly thickened, stirring often so the paste does not scorch.
4. Add {korean_rice_cakes} and {fish_cake} to the simmering sauce, keeping the pan uncrowded. Simmer over medium heat until the {korean_rice_cakes} turn glossy and tender and the sauce reduces enough to coat each piece richly.
5. Turn off the heat, drizzle in {sesame_oil}, fold in the greens of {scallion}, and taste for balance. Spoon into warm bowls and finish with {sesame_seeds} for nutty crunch.