I got a bag of Tteokbokki from a Korean grocery store the other day.
I thought I would like it, but what I didn’t know at that time was that I would love it.
My husband is not a big fan of rice cake in general, but he even liked it.
So I was excited to cook it (or eat it) again.
The rice cake doesn’t have strong flavor, so I like to serve it in rich thick sauce/soup.
This time Japanese curry and Hijiki seaweed accompanied it, and it was a good idea.