Spicy Dairy-Free Tteokbokki

Ingredients

• about 450 g Korean rice cakes (tteok)
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili flakes)
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 1 clove Garlic, minced
• 2 cups Vegetable broth
• 2 stalks Green onions, chopped
• 1 tsp Sesame oil

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

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 tablespoons of Gochujang, 1 tablespoon of Gochugaru, 2 tablespoons of Soy sauce, 1 tablespoon of Sugar, 1 clove of minced Garlic, and 2 cups of Vegetable broth.
2. 2Place the pot over medium heat and bring the mixture to a simmer, which is when small bubbles start to rise to the surface. Cook for 1 minute.
3. 3Add the about 450 g of Korean rice cakes (tteok) to the simmering sauce. Cook for 8 to 10 minutes, or until the rice cakes are soft and chewy. Stir occasionally to prevent them from sticking to the bottom of the pot.
4. 4Once the rice cakes are cooked, remove the pot from the heat.
5. 5Garnish the Spicy Dairy-Free Tteokbokki with the 2 stalks of chopped Green onions and drizzle with 1 teaspoon of Sesame oil just before serving.

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