Name: Korean tteokbokki
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 300g cylinder-shaped rice cakes (fresh or frozen); 1 tsp sunflower oil; 150g leek halved lengthways then cut into 5cm batons; 1½ tbsp golden granulated sugar; 1 tbsp gochujang (Korean red pepper paste); 1 tbsp fish sauce; 1 tbsp soy sauce; 1 tsp gochugaru (Korean red pepper flakes)

300g cylinder-shaped rice cakes (fresh or frozen)
1 tsp sunflower oil
150g leek
halved lengthways then cut into 5cm batons

SAUCE

1½ tbsp golden granulated sugar
1 tbsp gochujang (Korean red pepper paste)
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp gochugaru (Korean red pepper flakes)

Method

step 1
If you are using frozen rice cakes, soak them in cold water for 10 mins to soften first. When ready, drain and set aside.
step 2
Combine all the ingredients with ½ tsp of freshly cracked black pepper for the sauce.
step 3
Heat the oil in a high-rimmed frying pan over a medium heat. Lay the leek batons in a single layer and brown lightly for a couple of minutes on each side. Once done, add 300ml of boiled water. Bring to the boil and simmer for 5 mins.
step 4
Stir in the sauce and the rice cakes. Bring to the boil then simmer for 8 mins until the rice cakes are tender and the sauce is reduced and thickened – you can add a touch more water if you prefer a looser consistency. Remove from the heat and enjoy while warm.