Potato Tteokbokki

Peel the potatoes and cut into chunks and boil the potatoes in water with 1/2 tsp salt for about 10 minutes until it’s soft, use a fork to pierce the potatoes to check.

While the potatoes are cooking, peel and chop the vegetables and the tofu into slices.

Drain the potatoes in a colander, wait until they are slightly cooled down and put the potatoes into a mixing bowl with a pinch of salt and add the cornstarch. Mash until smooth (add 1 tbsp of water if the potatoes are not binding with the cornstarch). Mix together until fully combined into a dough. Knead the dough until it’s a smooth texture, cut the potato dough into 4 and roll them into cylinder shapes. Cut the cylinders into approx 6cm sizes (makes 32).

Make the Tteobokki sauce in a bowl with minced garlic, Gochujang paste, Korean chilli flakes (can use ground chilli powder), brown sugar and soya sauce. You can add less Gochujang paste and chilli powder if you prefer it to be less spicy.

Heat up a pan and cook the Gochujang sauce till it bubbles then add 500ml of water, put the cabbage, carrots, onion and spring onions and cook for 8 minutes. Once the vegetables have softened slightly, add in the tofu and potatoes and cook for 5 minutes, the sauce should thicken slightly. Turn off the heat and then sprinkle the vegan cheese on top (optional) cover with a lid and turn the heat back on so it will melt the cheese, then garnish with spring onions and sesame seeds.