- 1 ½ cup of tteokbokki (You can get halal tteokbokki at Shopee Malaysia, Shopee Singapore and Shopee Indonesia)
- 1 cup fish cake, cut into bite sizes
- 2 cups water
- 3 tbsp gochujang
- 2 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp corn syrup
- Toasted sesame seeds
- 1 green onion, finely chopped
- 1 tsp sesame oil
- If your rice cakes aren’t already soft, soak them in warm water for 10 minutes or thaw them in the fridge overnight then soak in cold water for 30 minutes.
- In a large pot, combine water, gochujang, gochugaru, soy sauce, sugar and corn syrup. Mix them over medium-high heat until everything is combined well.
- Once the mixture starts to boil, reduce to a simmer. Then add tteokbokki and fish cake. Stir for 3 to 5 minutes until everything is fully cooked.
- Add sesame oil, sesame seeds, green onion and stir. Serve and enjoy!
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