Korean Street-Style Tteokbokki with Wonton Skewers – BibigoUSA

Name: Korean Street-Style Tteokbokki with Wonton Skewers – BibigoUSA
Ingredients: If using refrigerated, pre-packaged rice cakes, soak in cold water for at least 20 minutes.; While the broth is cooking, prepare the wonton skewers. Pan-fry bibigo ™ Mini Wontons Pork & Vegetable according to package directions. Thread 3 wontons onto each skewer and set aside.; In a deep pan, add 4½ cup of the anchovy broth, bibigo ™ Go-Chu-Jang Hot & Sweet Sauce, gochugaru, soy sauce, garlic, sugar, and rice syrup. Stir to dissolve.; Add the rice cakes and bring to a boil over medium-high heat. Cook for 7-8 minutes, stirring frequently.; Before turning off the heat, dip the wonton skewers in tteokbokki sauce, turning to coat all sides.; Serve directly from the pan or transfer tteokbokki to a large platter and place skewers on the side. Garnish with sesame seeds.

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Anchovy Broth 8 cup water 1 oz medium or large dried anchovies, guts removed 6 x 6 inch dried dashima/kelp 1 (6 oz) small onion, quartered 5 oz korean radish, cut into small chunks 3 scallions, white...

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Ingredients

If using refrigerated, pre-packaged rice cakes, soak in cold water for at least 20 minutes.
While the broth is cooking, prepare the wonton skewers. Pan-fry bibigo ™ Mini Wontons Pork & Vegetable according to package directions. Thread 3 wontons onto each skewer and set aside.
In a deep pan, add 4½ cup of the anchovy broth, bibigo ™ Go-Chu-Jang Hot & Sweet Sauce, gochugaru, soy sauce, garlic, sugar, and rice syrup. Stir to dissolve.
Add the rice cakes and bring to a boil over medium-high heat. Cook for 7-8 minutes, stirring frequently.
Before turning off the heat, dip the wonton skewers in tteokbokki sauce, turning to coat all sides.
Serve directly from the pan or transfer tteokbokki to a large platter and place skewers on the side. Garnish with sesame seeds.