TTEOKBOKKI (STIR-FRIED RICE CAKES)

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Ingredients:
1/2 package of Korean Rice Cakes (about 12 ounces)


2 sheets of Korean fish cakes, rinsed and cut into bite size pieces


8 oz. of protein of your choice (we used hot dogs)
1 cup of chicken broth


1/2 a large onion thinly sliced
1/4 cabbage washed and cut into pieces
3-4 stalks of green onion
1/2 cup of favorite mushroom (Shiitake, Bella, Enoki, regular or none)
1 Tbsp of sesame oil
1.5-2 Tbsp of Jowa Jowa
1 Tbsp of brown sugar
1 Tbsp of soy sauce
1 tsp of toasted sesame seeds
2-4 boiled egg sliced or halved

Optional items: carrot slices and can even add a dry instant ramen to cook at the end or top with mozzarella.

Instructions

• Soak the rice cakes in water for 5-10 minutes. (If you are using fresh rice cakes that are already tender, feel free to skip this step. However, if you are using packaged rice cakes from the fridge, it is recommended to soak them to enhance their moisture level before proceeding with the recipe.)


• Sauté protein (sausage or meat) in pot and add sliced onion for a couple minutes.

• Add in a tablespoon of sesame oil, fish cake, mushrooms then cabbage

• Sauté for a couple more minutes then add the chicken stock and half the green onions.

• Add in Jowa Jowa, brown sugar and soy sauce

• Reduce it down and then add rest of the green onions, sesame seeds and boiled egg.