1 pack tube-shaped tteok (garaetteok 가래떡), approximately 1 lb
1 pack fish cake (odeng 오뎅)
1 medium-sized round onion
4 shiitake mushrooms (pyogo buhsut 표고버섯)
2 stalks celery
Yangnyeom sauce ingredients:
3 tbsp soy sauce
3 tbsp hot pepper paste (gochujang 고추장)
1 tbsp minced garlic, 2 tsp sugar
1 tsp whole roasted sesame seed (tongkae 통깨)
Cut tteok into bite sized pieces and soak.
Meanwhile, cut cabbage, onion, carrot, celery and shiitake mushrooms into thin slices.
Put all the cut vegetables into a wide saucepan. Drain the tteok and add to the top of the saucepan. Cover and cook on medium heat for about 8-10 min. When the steam starts to come out of the pan, open the lid and put the yangnyeom jang (sauce mixture) and mix well.
Serve hot - tteok isn't good when it hardens. If you refrigerate, make sure you heat thoroughly so that the tteok is soft again.