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Ingredients
1 packet rice cake for topokki, soaked in cold water for 30 mins
3 spring onion, cut into 3cm pieces
300g fish cakes, cut into triangles
4 hard boiled eggs
2 tbsp gochujang
2 tbsp corn syrup (or glucose)
1 tbsp sugar
2 tbsp fine gochugaru
1 tsp black pepper
1L beef stock

Method
1. In a small bowl, mix the gochujang, corn syrup, sugar, gochugaru and black pepper into a paste.
2. In a large frypan, add the rice cakes, onions, eggs and fish cakes.
3. Next, add the red paste and beef stock and turn the heat on to medium.
4. Stir well, mixing frequently over the heat until the sauce thickens and it sticks to the rice cakes well.
5. Serve and enjoy!