Korean Mala Cup Tteokbokki
This cup-style tteokbokki combines gochujang with mala sauce to deliver both Korean chili heat and the numbing tingle of Sichuan peppercorn. Rice cakes and fish cake are simmered for six to seven minutes, stirring constantly, until the broth reduces into a thick, clinging glaze, then finished with sliced green onion. Because mala sauce saltiness varies widely between brands, starting with one tablespoon and adjusting upward is the safest approach.
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Instructions
- 1
Soak rice cakes in cold water for 5 minutes and cut fish cake into bite sizes.
- 2
Mix water, gochujang, mala sauce, chili flakes, soy sauce, and sugar in a pot.
- 3
When boiling, add rice cakes and fish cake, then cook over medium heat.
- 4
Stir and reduce for 6-7 minutes until thickened.
- 5
Add green onion, simmer 30 seconds, and serve in cups.
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