Spicy Rice Cakes (Tteokbokki))

Ingredients

• 100 grams rice flour
• Salt to taste
• 2 teaspoons light soy sauce
• 2 tablespoons Gochujang chilli paste
• 1 teaspoon Korean chilli powder
• 1 teaspoon stock powder
• 1 teaspoon brown sugar
• 1 teaspoon toasted white sesame seeds + to sprinkle
• 2-3 spring onions bulbs, diagonally sliced
• 2-3 spring onions greens, diagonally sliced
• 1 fish cake sheet, cut into 1 inch pieces
• 2 tablespoons potato starch slurry
• 2 eggs, hard boiled and peeled 

Method

1. Take rice flour in a bowl, add 80 milliliter hot water, mix well and knead to form soft dough.
2. Divide the dough in two equal portions and roll each in ½ cm thick cylinders. Further cut into 1 inch pieces.
3. Boil 3-4 cups of water in a deep non-stick pan, add the prepared rice flour cylinders and cook for 5 minutes. Drain and dip in ice cold water.
4. Heat 2 cups water in a shallow non-stick pan, add salt, light soy sauce, Gochujang chilli paste, Korean chilli powder and stock powder, mix well and cook for 1 minute.
5. Add brown sugar, sesame seeds, spring onion bulbs, spring onion greens and fish cake sheet pieces and cook for 2-3 minutes.
6. Strain the boiled rice cakes and add to the pan, mix well and cook for 2-3 minutes.
7. Add potato starch slurry, mix and simmer for 2-3 minutes or until the mixture thickens. Add boiled eggs and cook for 1 minute.
8. Transfer into a serving bowl, sprinkle sesame seeds and serve.