Spicy Rice Cake - Tteokbokki

Rice cake [rice flour, water], fish cake [fish fillet, d-sorbitol, sugar, acidity regulator, carrot, spring onion, salt, mono sodium glutamate], dumpling [flour, potato noodle, salt), crispy seaweed roll (potato noodle, seaweed, flour, salt, mono sodium glutamate, chili paste, chili powder, corn syrup, soy sauce, sugar, garlic, beef seasoning (salt, flavour enhancer (e621), seasoning (salt, wheat starch, garlic powder (2%), onion powder (2%)) (15%), sugar, soy sauce (defatted soybean, corn gluten), wheat starch, palm oil, glucose, maltodextrin, flavourings, hydrolysed soy protein, yeast extract, seasoned soy sauce (soy sauce (defatted soybeans, corn gluten), palm oil, yeast extract, xylose, maltodextrin, onion concentrate), spice (black pepper powder), flavour enhancers (e627, e631), onion seasoning oil (palm oil, onion, garlic, spring onion), seasoned black pepper powder (glucose, wheat starch, oleoresin black pepper, oleoresin capsicum)], spring onion

Frypan or pot :

1) Defrost and pour contents in a frypan or cooking pot.

2) Add 1.5 glass of water and boil over medium high heat.  

3) Stir gently with a spoon when it starts to boil.

4) Boil for about 10-15 minutes until the rice cakes are fully cooked.

5) Add more broth or water as necessary. Taste the sauce, and adjust the seasoning if needed. Serve immediately.

* Add more shallot, onion, fishcake or egg to your liking and enjoy!