Tteokbokki Sauce-sseu

Cut the fish cake and green onion into bite-sized pieces.

Soak the rice cakes in water for 10 minutes.

Add cooking oil to a pan and sauté the green onions to bring out the aroma.

Add the fish cake and rice cakes, then stir-fry for 1 minute.

Add water, gochujang (Korean red chili paste), gochugaru (Korean chili flakes), soy sauce, and sugar, and mix well.

Boil until the rice cakes become soft.

Finish by drizzling sesame oil and sprinkling sesame seeds on top.