Noodles

• 1 cup Korean rice cake (tteok)
• 50 barley noodles (jjolmyeon)
• 4 mandu
• 5 skewers fish cakes, or cut into bite sized pieces
• 1 cup chopped cabbage (optional)
• 2 spring onions, chopped
• 1 boiled egg

Sauce

• 2 1/ 2 cups water
• 2 tablespoons gochujang
• 1 teaspoon red chili (gochugaru)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 garlic cloves

Garnish

• 1 boiled egg
• 2 teaspoons sesame oil
• 1 teaspoon sesame seeds

Method

• Step 1

  Pour water into a medium-sized pan. Add the ingredients sauce and bring to a boil. Make sure the paste is dissolved. Reduce the heat to medium.

• Step 2

  Add the rice cakes, mandu and fish cake and boil them until soft about 5mins. Reduce to a simmer to thicken the sauce. Keep stirring 2 mins.

• Step 3

  Add the cabbage and spring onions. Simmer for an additional 2-3 minutes.

• Step 4

  Add barley noodles (jjolmyeon) stirring 3-4mins. through and sauce has thickened. Add more water if necessary.

• Step 5

  Add the sesame oil, stir through and dish out into bowls. Top with sesame seeds, egg and spring onion if desired.