Tteokbokki is a delicious rice cake commonly served in a spicy chili sauce from street carts all over Korea. The traditional version is a Royal Court recipe that is prepared with a soy based sauce. My version is a delicious and savoury blend of shiro miso and spicy gochujang with the aromatics of sesame oil, balanced out with a little touch of honey. This has a little kick of spice, but nothing too overwhelming. Another great thing about this recipe is that you can use whatever leftover vegetables you got in the fridge. Hooray for clean fridge!

You will need:

• 200g thinly sliced pork
• 400g assorted chopped vegetables (cabbage, carrot, shimeji, green onion, snow peas)
• 250g tteokbokki
• 1 tablespoon slivered ginger
• 1 cup dashi
• 2 tablespoons sesame oil

For the sauce mixture:

• 2 tablespoons sake
• 1 tablespoon shiro miso
• 1 tablespoon gochujang
• 1 tablespoon honey

In a mixing bowl, combine the sauce ingredients and whisk together until combined. Set aside.

Now get a wok on high heat and add the sesame oil. Toss the ginger in and cook briefly until fragrant. Follow that with the pork and continue cooking and moving around to separate. When the pork starts to change colour, throw in the vegetables and continue to cook for about a minute. Add the tteokbokki, dashi and pour in the sauce mixture. Stir until combined, cover and let simmer til the tteokbokki are tender. The cooking time will depend on how thick the tteokbokki are. They should be soft and springy, like udon.

When it’s done, give a final mix and taste. Season with salt and pepper, finish with finely chopped green onion and serve. Enjoy!