Summer Tomato Tteokbokki

In a large bowl, soak the rice cakes in warm water to soften them.

Prepare the vegetables: thinly slice the scallions, roughly chop the cabbage, quarter the tomatoes, and grate the ginger.

In a measuring cup or bowl, whisk together the gochujang, brown sugar, soy sauce, and water to create the sauce.

Heat the neutral oil and butter in a large pan or skillet over medium heat.

Add the sliced scallions and sauté for a minute. Then, add the chopped cabbage and cook, stirring occasionally until it softens.

Once the cabbage has softened, add a pinch of salt, the grated ginger, and the quartered tomatoes. Cook until the tomatoes start to break down.

Drain the soaked rice cakes and add them to the pan along with the prepared sauce.

Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce thickens and becomes glossy.

Serve the tteokbokki hot in bowls and enjoy.