Spicy rice cakes (Tteokbokki)

1. Simmer the dried anchovies and kombu in the water for 10 minutes, then strain. If the tteok is hard (chilled or frozen), soak it in lukewarm water for 10 minutes so the sticks separate.

2. Hard-boil the eggs for 9 minutes and peel them.

3. In a wide frying pan, stir the gochujang, gochugaru, sugar, soy sauce and grated garlic into the stock and bring to the boil.

4. Add the tteok and cook over medium heat, stirring often, for 8 minutes, until the rice cakes soften and the sauce starts to thicken.

5. Add the diagonally sliced surimi, roughly chopped cabbage, spring onion cut into long pieces and the boiled eggs, and cook for another 3-4 minutes until the sauce is glossy and thick.

6. Serve hot, with the eggs halved.

Tip: Tteokbokki is Korea's most popular street food, sold everywhere around schools and subway stations. The street version contains eomuk (Korean fish cake) – here surimi stands in for it. If the sauce gets too thick, add a splash of water.