Remove the fish cakes from the pan using tongs or a slotted spoon and set aside, keeping the water in the pan. Add the rice cakes, spring onions and onion to the pan along with the tteokbokki sauce ingredients and a little black pepper. Cook over a medium heat for about 20 mins, stirring occasionally, until the rice cakes have softened and the sauce has thickened. Top up with a little extra water, if needed.
Tteokbokki Lasagna | Good Food
