Gochujang Tteokbokki & Crispy Vegetables

• Korean Rice Cakes(500 g)
• Cabbage(300 g)
• Onion(1)
• Carrot(2)
• Garlic(3 cloves)
• Gochujang paste(3 tbsp)
• Soy sauce(2 tbsp)
• Brown sugar(1½ tbsp)
• Vegetable Broth(700 ml)
• Rapeseed Oil(3 tbsp)
• Sesame oil(1 tbsp)
• Sesame seeds(2 tsp)optional
• Green Onions(3)optional

Method

1. 1

   Thinly slice the {Onion}, shred the {Cabbage}, cut 1 of the {Carrot} into thin matchsticks for the topping, cut the remaining {Carrot} into thin half-moons, mince the {Garlic}, and slice the {Scallions}.

   ~12 min

2. 2

   Heat {Vegetable oil} in a large deep frying pan or pot over medium-high heat. Fry the carrot matchsticks until golden and crisp at the edges, 4–5 minutes. Transfer to a plate. Add half the sliced scallions and fry for 1 minute more until lightly crisp, then transfer with the carrots.

   ~6 min

3. 3

   Lower the heat to medium. Add the sliced {Onion}, remaining {Carrot}, and {Cabbage} to the pan with {Sesame oil}. Cook, stirring often, until softened and lightly golden, about 5 minutes. Stir in the {Garlic} for the last 30 seconds.

   ~5 min

4. 4

   Stir in the {Gochujang paste}, {Soy sauce}, and {Brown sugar}. Cook for 1 minute, then pour in the {Vegetable Stock}. Add the {Tteok}, stir well, and bring to a gentle bubble.

   ~3 min

5. 5

   Simmer, stirring every couple of minutes, until the {Tteok} is tender and the sauce is thick, glossy, and coating the vegetables, 10–12 minutes. If it thickens too quickly, add a splash of water as needed.

   ~11 min

6. 6

   Spoon into bowls and top with the crispy carrot and scallions. Finish with the remaining scallions and a sprinkle of {Sesame seeds}.

   ~2 min