Tteokbokki

Ingredients

• 500g Korean rice cakes (tteok)
• 2 sheets fish cake, sliced
• 600ml anchovy or vegetable stock
• 3 tablespoons gochujang
• 1 tablespoon gochugaru
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 2 garlic cloves, minced
• 3 spring onions, cut into batons
• 2 boiled eggs, halved
• Toasted sesame seeds

Before you cook

• Soak the rice cakes in warm water for 20 minutes if they are refrigerated or frozen.
• Whisk the gochujang, gochugaru, sugar, soy sauce and garlic into a paste.

Steps

1. Bring the stock to a boil in a wide shallow pan.
2. Whisk in the sauce paste until it dissolves completely.
3. Add the drained rice cakes and simmer for 8 minutes, stirring often so they do not stick.
4. Add the fish cake slices and cook for 4 minutes more.
5. Keep stirring as the sauce reduces and thickens around the rice cakes.
6. When the sauce coats a spoon and the rice cakes are soft and chewy, stir in the spring onions.
7. Top with the halved boiled eggs and sesame seeds.
8. Serve straight away, as it stiffens quickly as it cools.