Tteokbokki Rice Cakes

Instructions

1. Step 1

   Separate the Korean rice cake pieces before cooking so they do not remain stuck together.

2. Step 2

   Measure the water with the measuring cup and add it to the saucepan with the gochujang, gochugaru, soy sauce, and sugar. Stir with the wooden spoon over medium heat until smooth, then simmer until the sugar dissolves and the sauce is uniform.

   Timer: 3 min (scalable)

   Ingredients used: 8.0 gr gochugaru, 60.0 gr Gochujang, 15.0 ml Soy Sauce, 25.0 gr Sugar, 300.0 ml Water

   Cookware: measuring cup, saucepan — medium heat, wooden spoon — stir

3. Step 3

   Add the separated Korean rice cake to the saucepan and stir with the wooden spoon over medium-low heat. Simmer and reduce until the rice cakes are tender and chewy and the glossy sauce clings thickly to every piece.

   Timer: 8 min (scalable)

   Ingredients used: 400.0 gr Korean Rice Cake

   Cookware: saucepan — medium-low heat, wooden spoon — stir, coat