Spicy Kimchi Tteokbokki

Ingredients 

12 oz. Korean rice cake sticks

3 tbsp Gochujang paste

1 tbsp Momofuku Chili Crunch

1 tsp grated ginger

1/4 cup Mirin Rice Wine

1 tsp Rice Vinegar

1 tsp Dashi granules

1 tsp sugar

3 cups water or chicken broth

2 cups Kimchi

2 hard boiled eggs, cooked & peeled

1/4 cup green onions, chopped

Cooking Tools

Medium mixing bowl

Non-stick pan with lid

Directions

Soak rice cake sticks in warm water for 10-15 minutes, then drain.  In a non-stick pan add; water or stock, Gochujang paste, Chili crunch, ginger, rice wine, vinegar, dashi, sugar and cook on low until ingredients have blended and melted, whisk well. Add in the kimchi and rice cake sticks and cook on a medium low simmer with lid on, stir occasionally and reduce liquid and allow to thicken. Cook for 20 minutes then remove lid and add hard boiled eggs the last 10-15 minutes of cooking, coat the eggs in the sauce. Cook’s Notes: The rice cakes are chewy but tender like Mochi, does NOT have the texture of pasta. Serve in bowls and garnish with chopped green onions.

Serves 2