Mild Korean Curry Tteokbokki (2 Servings)

Soak hard rice cakes according to the package; soft rice cakes can be used directly.

Wash the vegetables under running water. Thinly slice onion and carrot; diagonally cut the green onion.

Bring 400 mL water with onion and carrot to a simmer; cook over medium heat until slightly softened.

Add 300 g rice cakes, 1 tbsp soy sauce and 1 tsp sugar. Stir so the rice cakes do not stick.

Whisk 2 tbsp curry powder with about 3 tbsp hot broth from the pan; add the smooth mixture back.

Stir and simmer over medium-low heat until the rice cakes are hot and tender throughout. Add a little water if too thick.

Add green onion, simmer briefly until softened, then turn off the heat. Taste before adjusting seasoning because curry powders vary.