Vegetarian Tteokbokki with Cabbage

Ingredients

Quantities are for one portion.

• 200 gcylindrical rice cakes (tteok)
• 10 gsugar
• 50 gfirm tofu, sliced
• 30 ggochujang (Korean chili paste)
• 1egg
• 10 gsesame seeds
• 15 mlsoy sauce
• 100 gcabbage, chopped
• 1spring onion, finely sliced

Method

1. Boil the egg in a small pot for eight minutes until hard-boiled, then peel and slice in half.
2. In a wide pan or wok, whisk the gochujang, soy sauce, and sugar with a cup of water, bringing the bright red liquid to a rolling boil.
3. Add the cylindrical rice cakes to the boiling sauce, stirring constantly so they do not stick to the bottom of the pan.
4. Once the rice cakes soften slightly, add the chopped cabbage and sliced tofu to the pan.
5. Simmer the mixture continuously until the sauce reduces, becoming extremely thick and sticky, coating the rice cakes entirely.
6. Transfer the hot tteokbokki to a bowl, top with the boiled egg halves, and garnish heavily with the finely sliced spring onion and sesame seeds.