Mix all the flours together with salt. Pour hot water and knead into a tight dough. Make sure the water is quite hot.
Knead the dough till it becomes springy. To make it springy, you can microwave the dough for 2 minutes and knead till it reaches the right texture.
Roll out batons into 4 cm pieces. Divide into two halves. Store half for later.
Boil or steam the batons in hot water. Cook till the rice cakes float on top. Reserve half a cup of the starchy water.
Pour two teaspoonfuls of sesame oil. You can use any neutral-tasting oil of your choice.
Add chopped garlic and fry for a full minute on medium flame.
Add gochujang paste. You can replace this with Kashmiri chilli paste ground with onions. Loosen the sauce with the reserved starchy water. Add tteokbokki batons and cook.
Add fish sauce, soy sauce and a splash of oyster sauce. Taste to check if it needs salt as all the ingredients are quite salty. Add sugar to balance out the flavour. Cook for 10 minutes.
Serve the tteokbokki on a plate. Top with furikakke, a teaspoon of sesame oil and chopped spring onions. Serve hot.
