Tteokbokki (rice cakes simmered in gochujang chili broth)

Roughly chop the scallions, trimming off bad ends.

Separate the pork belly pieces into the wok and render until a little crispy.

Mince the garlic, not super fine.

Add water, a little sugar and the garlic, then the rice cakes and gochujang; simmer about 8 to 10 minutes total until soft.

Roughly slice the green cabbage.

Add about two tablespoons of gochugaru and simmer until the sauce starts to thicken.

After three or four minutes add the cabbage, chive flowers and scallions and simmer about three more minutes, adding water as needed.

Add a little soy sauce; taste and adjust.

Serve finished with a sprinkle of the chicken spice blend for heat.