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Boil the tteokbokki for 3 minutes, then soak in cold water.
In a bowl, mix the gochujang, gochugaru, ketchup, sugar, soy sauce and 3 tbsp water.
Heat up a wok/non-stick pan over medium-high heat, once hot add oil, add garlic, onion and leek, stir for one minute until aromatic, add the cabbage, stir for another minute.
Add the sauce from last step, stir a little then add the tteokbokki, pour in 200ml hot water.
Put the lid on and let it simmer for a few minutes until the sauce thickens, add the vegan cheese, mix for 30 seconds,then sprinkle the scallion and sesame on.