Haemul Tteokbokki (Korean Spicy Rice Cakes with Seafood)

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Soak the rice cakes in warm water for about 20 minutes to soften them, then drain and set aside.

Ingredients quick view

1 cup of rice cakes (tteok)

200g of mixed seafood (squid, shrimp, and fish)

1 cup of napa cabbage, chopped

1 small carrot, julienned

2 cloves of garlic, minced

2 cups anchovy-kelp stock

2 tablespoons gochujang (Korean chili paste)

1 tablespoon gochugaru (Korean red pepper flakes)

1 tablespoon soy sauce

1 tablespoon of vegetable oil

Salt to taste

Pepper to taste

Make sure not to overcook the seafood; it should be tender and not rubbery.

For extra heat, add more gochujang according to your taste preference.

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