Tteokbokki lasagne

Method5 steps · about 55 min

1. 1

   Step 1: Put the fish cakes in a large, wide pan and pour over just enough water to cover (about 500ml). Set aside to soften for 2 mins.

   Uses 350g flat Korean fish cakes · about500ml water (to soften fish cakes; retained for rice cakes)

2. 2

   Step 2: 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 (2) and onion (1) 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, topping up with a little extra water if it becomes too dry.

   Cook rice cakes · 20 minUses 500g fresh or frozen flat Korean rice cakes (tteokguk tteok) · 2 spring onions thinly sliced · 1 onion finely chopped · 2 tbsp gochujang · 5 tbsp soy sauce · 2 tbsp sesame oil · 1 tbsp sugar · 1 tbsp Korean chilli flakes (gochugaru)

3. 3

   Step 3: Meanwhile, make the béchamel. Melt the butter (35g) in a saucepan over a low heat. Whisk in the flour (35g) until incorporated, then gradually pour in the milk (500ml), whisking continuously until fully incorporated. Cook for 6-8 mins until thickened. Season well.

   Uses 35g butter · 35g flour · 500ml milk

4. 4

   Step 4: Heat the grill to medium. Spoon some of the tteokbokki sauce into a medium baking dish, then layer over some of the perilla leaves, grated cheese and a layer of the fish cakes. Repeat until you have used all the ingredients, reserving a little of the cheese for the top. Pour over the béchamel and sprinkle over the reserved cheese.

   Uses 350g flat Korean fish cakes · 5 perilla leaves thinly sliced into strips, plus extra to serve · 100g grated cheddar or mozzarella · prepared tteokbokki rice cakes and sauce · prepared béchamel sauce

5. 5

   Step 5: Cook under the hot grill for 10-15 mins until the top is deep golden and bubbling. Sprinkle over some extra perilla leaves to serve.

   Uses extra perilla leaves to serve