Ingredients for Tteokbokki (2 people)

· 500 g cylindrical rice cakes (tteok)

· Korean fish cakes, rinsed in hot water and cut into bite-sized pieces

· 60 g onion, thinly sliced

· 2 cups Korean soup stock (dashi)

· 2 hard-boiled eggs (optional)

· Cheese (optional)

Tteokbokki sauce (Mix these in a bowl)

· 3 tbsp gochujang (Korean chili paste)

· 1 1/2 tbsp sugar

· 1 tbsp light soy sauce

· 1 tsp minced garlic

· 1 tsp gochugaru (Korean chili flakes)

· 1 tsp toasted sesame seeds

· 1 tbsp toasted sesame oil

· 1 scallion, chopped

Preparation

1. Soak the rice cakes in warm water for 10 minutes.

2. Add dashi to a pot with warm water and stir until dissolved.

3. Mix the sauce and add it to the dashi base in a pot over medium-high heat, stirring until dissolved. When it boils, add the rice cakes, fish cakes and onions. Cook a further 3 to 5 minutes, until the rice cakes are cooked. To thicken the sauce and deepen the flavor, let it simmer over low heat for an additional 2 to 4 minutes.

4. Add sesame oil, sesame seeds, cheese (optional) and scallions, and stir quickly.

5. Add soft-boiled eggs.

*Balance the meal with fresh chilled side dishes: kimchi (radish), pickled ginger, seaweed salad.