Tteokbokki with fish cake and scallions

• 450 g Korean rice cakes (tteok)cylinder-shaped, fresh or frozen (soak frozen in cold water 15 minutes before cooking)
• 150 g Korean fish cake (eomuk)cut into bite-sized triangles
• 2 tbs gochujang
• 1 tbs gochugaruKorean red pepper flakes, adjust to taste
• 1 tbs soy sauce
• 1 tbs sugar
• 1 tbs rice syrupor corn syrup
• 3 garlic clovesminced
• 4 scallionscut into 5cm lengths
• 500 ml water
• 1 tsp sesame seedsfor garnish
• 1 tsp toasted sesame oil

1. 1

   Add 500ml water, gochujang, gochugaru, soy sauce, sugar, rice syrup, and minced garlic to a large saucepan. Whisk everything together over medium-high heat until the sauce is smooth and starts to bubble, about 2 minutes.

   Tip: Mixing the sauce into cold water before heating helps it dissolve evenly without clumps.

2. 2

   Add the rice cakes and fish cake to the bubbling sauce. Stir well to coat everything, then bring to a steady boil. Cook, stirring frequently to prevent sticking, until the rice cakes are soft and chewy and the sauce has thickened to a glossy, spoon-coating consistency, about 8-10 minutes. The sauce will reduce and cling to the rice cakes.

   Tip: If the sauce gets too thick before the rice cakes are tender, splash in a little water 2 tablespoons at a time.

3. 3

   Toss in the scallion pieces and cook for 1 more minute until they soften slightly and turn bright green. Remove from heat, drizzle with sesame oil, and sprinkle with sesame seeds.

   Tip: Keeps in the fridge for up to 2 days. The rice cakes will firm up — reheat in a saucepan with a splash of water over medium heat until the sauce loosens and the tteok turns chewy again.

• large saucepan (3-liter (3-quart))

Per serving

Nutritional values are estimates only.