Adam Liaw shares the origin story of Korean spicy rice cakes

This version of rice cakes came about when – as the story goes – Ma Bok-rim accidentally dropped a rice cake into her father’s spicy noodles. It’s been loved in Korea ever since.

400g Korean rice cakes (tteok)

3 tbsp gochujang (Korean chilli paste)

1 tbsp corn syrup or maple syrup

2 thick spring onions, cut on a diagonal

If using packaged tteok, soak them in cold water for 15 minutes. Boil the eggs for 10 minutes, then shock in iced water and peel. Set aside.

Add 600ml of water or stock with the gochujang, soy sauce, chilli powder, sugar, corn (or maple syrup) and garlic in a wide, low pan and mix.

Bring to a simmer and add the tteok, fish cakes and spring onions (reserving a few of the spring onion’s green parts for garnish). Simmer for 5 minutes, then reduce heat to low and cook for a further 5 minutes. Stir the eggs through, then scatter with the sesame seeds to serve.

Asian Home Cooking (Hardie Grant Books) by Adam Liaw is out now.

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