Gluten-Free Tteokbokki (Spicy Rice Cakes)

Ingredients

• about 450 g Korean Rice Cakes (Tteok)
• 2 tbsp Gochujang (Korean Chili Paste)
• 1 tbsp Gochugaru (Korean Chili Flakes)
• 2 tbsp Soy Sauce (Tamari for Gluten-Free)
• 1 tbsp Sugar
• 2 cloves Garlic
• 1 tsp Sesame Oil
• 1.5 cups Water
• 2 stalks Green Onions
• 1 tsp Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of Gochujang (Korean Chili Paste), 1 tablespoon of Gochugaru (Korean Chili Flakes), 2 tablespoons of Soy Sauce (Tamari for Gluten-Free), 1 tablespoon of Sugar, 2 cloves of minced Garlic, and 1 teaspoon of Sesame Oil. Stir these ingredients together until they are well combined, creating your sauce.
2. 2Pour the 1.5 cups of Water into a large pot or a 30.48 cm skillet and place it over medium-high heat. Bring the water to a rolling boil, which should take about 5-7 minutes.
3. 3Carefully add the about 450 g of Korean Rice Cakes (Tteok) to the boiling water. Cook them for 5 minutes, stirring occasionally, until they become soft and chewy to the touch.
4. 4Pour the prepared sauce over the rice cakes in the pot. Stir everything together gently but thoroughly to ensure all the rice cakes are evenly coated with the sauce.
5. 5Continue to cook the mixture over medium-high heat for another 5 to 7 minutes. Stir frequently. The sauce should thicken until it coats the back of a spoon and has a glossy appearance.
6. 6While the tteokbokki is cooking, slice the 2 stalks of Green Onions into thin rounds. Set them aside for garnish.
7. 7Once the sauce has thickened, remove the pot from the heat. Serve the Gluten-Free Tteokbokki immediately, garnished with the sliced green onions and 1 teaspoon of Sesame Seeds.

Substitutions

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