Korean

Description This version of Tteokbokki is pan-fried - giving you crispy toasted rice cakes you can coat in your sauce of preference (in this case a sticky gochujang glaze). Stats ⏱️ Prep time: 5 minutes ✦ Cook time: 10 minutes ✦ Total time: 15 minutes (plus 10 minutes soaking if using refrigerated rice cakes) 🍽️ Serves: 2 people Ingredients 20 small rice cake sticks (or 6–8 long ones, cut into thirds) 2 tbsp vegetable oil 3 tbsp gochujang (Korean chilli paste) 3 tbsp light soy sauce 1 tsp sugar 1 tsp rice vinegar 1 tbsp roasted sesame seeds Instructions Prep the rice cakes — If refrigerated or dried, boil the rice cakes for 5–10 minutes until soft and pliable, then drain well. Fresh rice cakes can go straight into the pan. Make the sauce — Whisk together the gochujang, soy sauce, sugar, and rice vinegar in a small bowl and set aside. Pan-fry — Heat a cast iron or heavy skillet over high heat until very hot. Add the oil, then the rice cakes in a single layer. Fry for 3–4 minutes per side without moving them too much, until the edges are lightly golden and crisped. Glaze or warm sauceand serve — You can now pour te sauce over the hot rice cakes, toss, garnish with sesame seads and serve or if you;’d prefer warm the sauce and serve it as a dipping option. Notes For a little more spicy heat consider throwing in a little (or a lot!) of gochugaru (Korean chilli flakes).

Description In this Tteokbokki dish the rice cakes absorb the sauce as they cook, becoming chewy and absorbing the flavours of the sauce. The gochugaru layered on top of the gochujang gives the sauce a tasty heat which quickly fades after the initial hit. Stats ⏱️ Prep time: 5 minutes ✦ Cook time: 15 minutes ✦ Total time: 20 minutes 🍽️ Serves: 2 people Ingredients 20 small rice cake sticks 500 ml water 4 tbsp gochujang (Korean chilli paste) 1 tsp gochugaru (Korean chilli flakes) 2 tbsp light soy sauce 2 spring onions, sliced Instructions Build the broth — Bring the water to a boil in a wide saucepan or deep skillet. Stir in the gochujang, gochugaru, and soy sauce. Add the rice cakes — Drop in the rice cakes (they don’t need to be boiled first). Stir to coat everything in the broth. Simmer — Cook over medium heat, stirring occasionally, for 10–12 minutes. The sauce will reduce and thicken, clinging to the rice cakes. The rice cakes are ready when they are tender all the way through but still have some chew. Finish — Scatter spring onions over the top and serve in bowls with the remaining broth. Notes The sauce continues to thicken as it sits, so serve promptly or add a splash of water to loosen it if needed.