Tteokbokki (Spicy Rice Cakes)

Names and measures for Australia

• 350 gKorean rice cakes12 ounces, , separated
• 150 gKorean fish cakes5.3 ounces, , rinsed over hot water & cut into bite size pieces
• 500 mlKorean soup stock2 cup = 500 ml (read as AU: 1 cup = 250 ml)
• 60 gonion2 ounces, , thinly sliced
• 75 ggochujang3 tbsp = 60 ml = 75 g (read as AU: 1 tablespoon = 20 ml)
• 30 mlraw sugar1.5 tbsp = 30 ml (read as AU: 1 tablespoon = 20 ml)
• 23 gsoy sauce1 tbsp = 20 ml = 23 g (read as AU: 1 tablespoon = 20 ml)
• 5 mlminced garlic1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
• 5 mlgochugaru1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
• 3 gtoasted sesame seeds1 tsp = 5 ml = 3 g (read as AU: 1 teaspoon = 5 ml)
• 4.5 gsesame oil1 tsp = 5 ml = 4.6 g (read as AU: 1 teaspoon = 5 ml)
• 15 ggreen onion1 spring onion = 15 g (typical size here)

Recipe by Sue Pressey, My Korean Kitchen. Method rewritten for this cookbook — read the original on My Korean Kitchen.