Korean Tteokbokki
For Su Scott, nothing quite beats the nostalgic taste of simple sweet and spicy tteokbokki (glossy, red braised rice cakes)
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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)
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