Adam Liaw’s Korean spicy rice cakes

Ingredients400g Korean rice cakes (tteok)3 eggs3 tbsp gochujang (Korean chilli paste)2 tbsp soy sauce2 tsp mild chilli powder1 tbsp sugar1 tbsp corn syrup or maple syrup1 garlic clove, minced150g fish cakes2 thick spring onions, cut on a diagonal¼ tsp toasted sesame seedsMethodStep 1If 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.Step 2Add 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.Step 3Bring 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.