Judy Joo served up tasty spicy sweet Korean rice cakes on James Martin’s Saturday Morning.

The ingredients are: 200g eomuk (fish cake sheets), cut into triangular pieces about 7.5cm long (for a vegetarian alternative, use 120g dried bean-curd sticks or bean-curd sheets), 450g gaerae-tteok (cylindrical rice cakes), 5cm long, 1l Anchovy Dashi Stock or Vegetable Dashi Stock (see page 193), or 1 tbsp anchovy dashida (Korean anchovy stock powder) dissolved in 1l water, 270g baechu (Chinese leaf/Napa cabbage), chopped, 2 carrots, peeled and thinly sliced on a bias, 1 brown (yellow) onion, thinly sliced, 2 garlic cloves, grated, 210g gochujang (Korean chilli paste), 2 tbsp caster (superfine) sugar, 1 tbsp soy sauce and 1 tbsp gochugaru (Korean chilli flakes).

To serve: 2–3 large eggs, hard-boiled, peeled and quartered lengthwise and 2 spring onions (scallions) thinly sliced on a bias.

See recipes by Judy in her book titled: K-Quick: Korean Food in 30 Minutes or Less available from Amazon now.