Seafood TteokBokkI (해물 떡볶이, HaeMul TteokBokkI) | Aeri's Kitchen

Steps

1. 1Obtain about 1 lb (2½ cups) of sticky rice cakes for TteokBokkI. I normally don’t thaw frozen rice cakes before using them. (Some brand rice cakes break down when you soak them in water.)
2. 2And for the seafood, we will need 10 pieces of mussel (6 oz), 10 pieces of medium shrimp (3 oz), and 5 pieces of squid rings (3 oz).
3. 3To make it easier, you can also use 1½ cups of seafood mix instead. Or you can choose 12 oz worth of your favorite mixes of seafood.
4. 4For the vegetable ingredients, my choice will be 1 cup worth of cabbage, 1 cup of onion, ½ cup of green onion, and ¼ cup of carrot. Chop all the veggies into nice size chunks.
5. 5Next, I will make the sauce with 3 generous Tbsp of hot pepper paste, 1 tsp of hot pepper powder, 1½ Tbsp sugar, 1 tsp minced garlic, ½ Tbsp fish sauce, and 2½ cups of water. Mix it well.
6. 6Heat it on medium-high and, once it starts to boil, add the rice cakes and bring it back to a boil.
7. 7Then add all the veggies except for the green onions and cook for about 3 minutes.
8. 8Once the rice cakes are soft, add the seafood and cook for another 3 minutes.
9. 9Depending on your rice cake brand, the cooking time can be different. So, make sure that your rice cakes are soft before adding the seafood.
10. 10Finally, add the green onions, cook it for 2 more minutes.