Ingredients
- Spring Home Mini Rice Balls
- 150g Korean fish cakes, cut into bite-sized pieces
- 60g spring onion, thinly sliced
- (Tteokbokki Sauce) 3 Tbsp gochujang (Korean chili paste)
- (Tteokbokki Sauce) 1 ½ Tbsp sugar
- (Tteokbokki Sauce) 1 Tbsp soy sauce
- (Tteokbokki Sauce) 2 cups Korean soup stock (dried kelp and anchovy)
- (Tteokbokki Sauce) 1 tsp minced garlic & chili flakes
- 1 tsp sesame seeds & sesame oil
- 1 stalk spring onion, finely chopped
Cooking Instructins
Tteokbokki Sauce: – Mix item 4-8 into mixing bowl
Cooking Instructions:
- Boil Mini Rice Balls until they float, then scoop out.
- Cook the tteokbokki sauce in a pan for 10-15 minutes.
- Add Mini Rice Balls, fish cakes, and spring onion. Simmer for 10-15 minutes, stirring occasionally.
- Boil an additional 3-5 minutes until fully cooked. Simmer 2-4 minutes more to thicken the sauce.
- Garnish with sesame seeds and spring onion. Serve warm!
Products Used
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