Korean Rice Cakes (Tteokbokki)

Ingredients

Rice cakes – as many as you please

Sauce

1 unit of each (I used one tablespoon):

Gochugaru (kimchi powder – Korean)

Gochujang (fermented chilli paste – Korean)

Oyster sauce

Dark Soy Sauce

Light Soy Sauce

Half unit of Sesame oil

Plus:

5 cloves crushed garlic

Equal quantity finely grated ginger

4 whites and bit of green in spring onion

Good ground of pepper

Garnish

Sesame seeds

Remainder (green part) of spring onion

Optional: Finely sliced pork belly.

Method

1. Let the rice cakes soak in warm water for 15 minutes. Drain.

2. Mix all ingredients for the sauce and set aside.

3. If using pork belly, fry until brown.

4. Add rice cakes with oil and fry for 5 minutes at least, sprinkling with sugar, ideally getting them golden brown.

5. Add the sauce and cook through for a further 5 minutes.

6. Garnish with sesame seeds and remainder of spring onions.

Notes:

Similar to and idea’s from:

Street Style Korean Rice Cakes but this had to much sesame oil in it and I didn’t want the sugar

Garlic Chilly Noodles mainly used the idea of using oyster sauce