Tteokbokki

Method

Soak the rice cakes in warm water for 15 minutes until softened, then drain. Heat oil in a large pan or wok over medium-high heat and add the minced garlic, stirring for 30 seconds until fragrant. Add the gochujang, gochugaru, sugar and soy sauce to the pan, stirring well to combine into a paste. Pour in the water and bring to a simmer, then add the drained rice cakes and fish cakes. Cook for 8-10 minutes, stirring occasionally, until the rice cakes are tender and the sauce has thickened slightly. Add the spring onions and cook for another minute, then transfer to a serving bowl. Sprinkle with sesame seeds and serve immediately with additional spring onions if desired.