for 4 people

Rice cakes

120 g	rice paper
	water

Tteokbokki

1 tbsp	sesame oil
2	spring onions incl. green parts, cut into rings
3 tbsp	soy sauce
1 ½ dl	water
½ tbsp	Maizena cornflour
1 tsp	Gochujang paste (chili paste)
1 ½ tsp	ground cane sugar
½ tbsp	toasted sesame seeds

How it's done

Rice cakes

Soak the rice paper in water, roll up loosely on a wooden board, cut into pieces approx. 2 cm wide, leave to dry for approx. 5 mins.

Tteokbokki

Heat the oil in a frying pan, add the spring onions, sauté briefly. Combine the soya sauce with all the other ingredients up to and including the sugar, add to the pan, add the rice cakes, simmer for approx. 3 mins. Sprinkle with sesame seeds.

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