Adam Liaw’s Korean spicy rice cakes

• 400g Korean rice cakes (tteok)

• 3 eggs

• 3 tbsp gochujang (Korean chilli paste)

• 2 tbsp soy sauce

• 2 tsp mild chilli powder

• 1 tbsp sugar

• 1 tbsp corn syrup or maple syrup

• 1 garlic clove, minced

• 150g fish cakes

• 2 thick spring onions, cut on a diagonal

• ¼ tsp toasted sesame seeds

Method

1. Step 1

   If using packaged tteok, soak them in cold water for 15 minutes. Boil the eggs for 10 minutes, then shock in iced water and peel. Set aside.

2. Step 2

   Add 600ml of water or stock with the gochujang, soy sauce, chilli powder, sugar, corn (or maple syrup) and garlic in a wide, low pan and mix.

3. Step 3

   Bring to a simmer and add the tteok, fish cakes and spring onions (reserving a few of the spring onion’s green parts for garnish). Simmer for 5 minutes, then reduce heat to low and cook for a further 5 minutes. Stir the eggs through, then scatter with the sesame seeds to serve.