Tteokbokki (Spicy Rice Cakes)

The recipe

Instructions

1. 1
   If using fresh rice cakes, separate them. If frozen, soak in warm water for 10 minutes.
2. 2
   In a wide pan, whisk together the water, gochujang, gochugaru, soy and sugar until smooth.
3. 3
   Bring to a simmer over medium heat. Add the rice cakes, garlic and fish cake slices.
4. 4
   Cook for 8-10 minutes, stirring often, until the sauce reduces to a glossy, sticky coating and the rice cakes are tender.
5. 5
   Stir in most of the spring onions. Plate up, top with remaining onion and sesame seeds.

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