Tteokbokki (spicy rice cakes)

Test kitchen tips for making tteokbokki:

• We use this recipe often and sometimes adjust it for preference. If you prefer your tteokbokki a little milder, reduce the amount of gochujang paste. For extra spice, we sometimes serve it with chilli oil or a finely chopped fresh red chilli.
• For a more substantial meal, and to use up fridge leftovers, we sometimes add halves of hard-boiled eggs, handfuls of shredded cabbage, or even a few prawns.
• Tteokbokki is best enjoyed freshly made, but leftovers can be reheated gently on the hob with a splash of water or stock to loosen the sauce. The rice cakes will firm up in the fridge, so this helps restore their soft, chewy texture.
• If you have leftovers, try serving them the next day with a fried egg on top or wrap them in a large lettuce leaf for a quick and tasty snack.