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Tteokbokki with 99% rice cakes and vegetables
Soak rice cakes in cold water for 10 minutes.
Cut onion, carrot, cabbage, and green onion into bite-sized pieces.
Heat cooking oil in a pan and stir-fry the green onion to release its aroma.
Add onion, carrot, and cabbage. Sauté over medium heat for 2 minutes.
Add 200ml water, gochujang, gochugaru, soy sauce, and sugar. Bring to a boil.
Add the soaked rice cakes and simmer over medium heat for 5–7 minutes.
When the rice cakes become soft, add fish cakes and more cabbage. Boil for another 2 minutes.
Sprinkle with sesame seeds and green onion to finish.
