Tteok-Gnocchi (Korean Rice Cake Gnocchi)

Cut the stick-shaped tteok in half. Reheat them in a bowl of hot water to soften.

Drain the tteok. Heat neutral oil in a pan and add the tteok. Pan-fry until they are golden and crispy.

Add unsalted butter and sage leaves to the pan to create a brown butter sauce.

Add lemon zest and lemon juice to the pan and toss to combine.

In a small bowl, mix doenjang with water. Pour the mixture into the pan and toss the tteok to coat them evenly.

Transfer the tteok-gnocchi to a serving plate. Generously shave parmesan and cured egg yolk over the top. Garnish with a crispy sage leaf before serving.