韓式炒年糕Spicy Rice Cakes (Tteokbokki)

Prep 10 min·Cook 15 min

1. 1You're here
   Step 1.

   If the rice cakes are hard or frozen, soak them in warm water for 10–20 minutes, then separate them.

   400 g Korean rice cake sticks (tteok)

2. 2
   Step 2.

   Hard-boil the eggs for 9 minutes, cool and peel them. Cut the fish cakes into triangles or strips.

   2 Egg100 g Korean fish cake sheets (about 2)

   9 minBoil / blanch
3. 3
   Step 3.

   In a wide pan bring the water to the boil and stir in the gochujang, gochugaru, sugar, soy and garlic.

   500 ml Water2 tbsp Gochujang (Korean chilli paste)1 tbsp Gochugaru (Korean chilli flakes)1½ tbsp Sugar1 tbsp Light soy sauce2 cloves Garlic, gratedoptional: 500 ml Korean Anchovy and Kelp Stock

4. 4
   Step 4.

   Add the rice cakes and simmer over medium heat for 8 minutes, stirring often so they don't stick.

   400 g Korean rice cake sticks (tteok)

   8 minSauce making / reducing
5. 5
   Step 5.

   Add the fish cakes, cabbage, eggs and spring onion and cook for 3–4 minutes more, until the rice cakes are soft right through and the sauce coats them thickly.

   100 g Korean fish cake sheets (about 2)100 g White cabbage, cut into squares2 Egg2 stalks Spring onions, in 4 cm lengths400 g Korean rice cake sticks (tteok)

   4 min
6. 6
   Step 6.

   Sprinkle with sesame seeds and eat hot.

   1 tsp Toasted sesame seeds