Tteokbokki lasagne

Ingredients

For 6 servings

• •350 g flat Korean fish cakes
• •500 g fresh or frozen flat Korean rice cakes (tteokguk tteok)
• •2 spring onions thinly sliced
• •1 onion finely chopped
• •5 perilla leaves thinly sliced into strips, plus extra to serve
• •100 g grated cheddar or mozzarella
• •35 g butter
• •35 g flour
• •500 ml milk
• •2 c. à soupe gochujang
• •5 c. à soupe soy sauce
• •2 c. à soupe sesame oil
• •1 c. à soupe sugar
• •1 c. à soupe Korean chilli flakes (gochugaru)

Method

1. 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.
2. 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 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, topping up with a little extra water if it becomes too dry.
3. 3.Meanwhile, make the béchamel. Melt the butter in a saucepan over a low heat. Whisk in the flour until incorporated, then gradually pour in the milk, whisking continuously until fully incorporated. Cook for 6-8 mins until thickened. Season well.
4. 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.
5. 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.