Gluten-Free Tteokbokki (Spicy Rice Cakes)

Ingredients

• 1 lb 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
• 2 stalks Green Onions
• 2 cups Water
• 1 tsp Sesame Oil
• 1 tsp Sesame Seeds

Instructions

1. 1Place the 1 lb Korean Rice Cakes (Tteok) in a medium bowl and cover them with cool water. Let them soak for 10 minutes to soften.
2. 2While the rice cakes soak, prepare your aromatics: mince the 2 cloves Garlic and thinly slice the 2 stalks Green Onions, separating the white/light green parts from the dark green tops.
3. 3In a large, heavy-bottomed pot (at least 3-quart capacity), combine the 2 cups of Water, 2 tbsp Gochujang (Korean Chili Paste), 1 tbsp Gochugaru (Korean Chili Flakes), 2 tbsp Soy Sauce (Tamari for gluten-free), 1 tbsp Sugar, and the minced 2 cloves Garlic. Stir everything together until well combined.
4. 4Turn the heat under the pot to medium-high (around 375°F / 190°C). Bring the sauce mixture to a gentle simmer, which should take about 5-7 minutes. You'll see small bubbles rising consistently to the surface.
5. 5Drain the soaked 1 lb Korean Rice Cakes (Tteok) and carefully add them to the simmering sauce in the pot. Stir gently to coat the rice cakes. Reduce the heat to medium-low (around 300°F / 150°C) and let them cook, stirring occasionally, for 8-10 minutes, or until the rice cakes are soft and have a chewy texture. They will also absorb some of the sauce and become plump.
6. 6Add the white/light green parts of the sliced 2 stalks Green Onions and the 1 tsp Sesame Oil to the pot. Stir well to incorporate. Continue to simmer for another 2 minutes, allowing the flavors to meld and the sauce to thicken slightly. The green onions should become slightly tender.
7. 7Remove the pot from the heat. Garnish the Tteokbokki with the reserved dark green tops of the 2 stalks Green Onions and the 1 tsp Sesame Seeds. Serve immediately while hot.

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