Tteokbokki (Korean Spicy Rice Cakes)

Ingredients

For 3 portions

• 🍡 500g tteok (rice cakes)
• 🥕 500ml vegetable broth (rehydrated stock cube)
• 🌶️ 60g gochujang
• 🌿 5g chilli flakes
• 🍚 25g sugar
• 🥣 15ml soy sauce
• 🧄 9g garlic
• 🥬 150g green cabbage
• 🧅 60g spring onions
• 🌰 5g sesame seeds

Method

1. If the rice cakes are hard or frozen, soak them in warm water for 20 minutes, then drain.
2. Pour the stock into a wide, shallow pan. Stir in the gochujang, chilli flakes (gochugaru if you have it), sugar, soy sauce and crushed garlic and bring to the boil.
3. Add the rice cakes and simmer over a medium heat for 8 minutes, stirring often so they don't stick.
4. Add the sliced cabbage and most of the spring onions, cut into 4 cm pieces, and simmer for 5 to 7 minutes, until the rice cakes are soft and chewy and the sauce is thick and glossy. Add a splash of water if it thickens before the rice cakes are soft.
5. Taste and add a little more sugar or gochujang if needed.
6. Scatter with the rest of the spring onions and the sesame seeds and eat straight away, as the rice cakes firm up as they cool.