This is my interpretation of Korean rice cakes tteokbokki. Amazing Korean street food. This is not the traditional recipe but I guarantee it is delicious. I always share my whole recipe with all the tricks!

Without recipe innovation, we would all be eating jello as a fancy recipe (which was t

he considered a fancy dessert in the 60s). Embrace change and innovation!

Ingredients:

• 1 lb rice cakes

• 2 sheets fish cake (2 sheets)

• 2 soft boiled eggs

• 2 pieces of pork belly

Korean Dashi broth

• 4 cups water

• 10 anchovies innards removed

• 10 sheet of dried kelp

• 1 cup Korean radish

Sauce

• 1/3 cup extra gochujang

• 6 tbsp gochugaru

• 6 cloves of minced garlic

• 2 tbsp soy sauce

• 2 tbsp maple syrup

• 1 tbsp butter

• 1/4 cup cream

Instructions:

1. Korean dashi: boil water and add dried anchovies (removing the guts), dried kelp and Korean radish.

2. Boil for 30 mins and strain and reserve the broth. The broth should be a brownish colour. Strain the broth.

3. Mix together the sauce which includes the gochujang, gochukaru, sesame oil, maple syrup and soya sauce.

4. Dice the garlic cloves, slice the green onions, slice the fish cakes and slice the pork belly into match stick pieces.

5. Fry the pork belly until crispy and set aside on paper towel to drain.

6. Leave some pork belly oil in the pan and add butter and garlic.

7. Then add the red sauce and half the green onions and let that simmer.

8. Then add the cream, broth and fish cake.

9. Add 5 pieces of rice cake to the broth and boil until the sauce is thick. The rice cakes are used to thicken the sauce. Then remove the rice cakes which are overcooked and too soft. Just used to thicken the sauce.

10. Add fresh rice cakes 10-15 pieces. Keep an eye on the rice cakes. No one likes over cooked mush rice cakes. It must be soft but still chewy.

11. Take 2 eggs and carefully add to an inch of boiling water. Turn the heat down to medium and cover with a lid. Cook for 6 minutes. Once done, add to cold water and peel right away. It is delicate so be careful peeling.

12. Time to serve! Once the sauce is thick and the rice cakes perfectly cooked, plate it up. Top with crispy pork belly, green onions and gooey egg!