Tteokbokki (Spicy Rice Cakes)

Ingredients

• 500 g Korean rice cakes (tteok)
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Soy sauce (wheat-free tamari)
• 1 tbsp Sugar
• 2 cloves Garlic
• 1/2 medium Onion
• 1 tsp Fish sauce (optional)
• 2 cups Water
• 2 stalks Scallions
• 1 tsp Sesame oil
• 1 tsp Sesame seeds

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

Instructions

1. 1In a bowl, combine gochujang, gochugaru, tamari, sugar, minced garlic, and fish sauce (if using). Mix well to create the sauce.
2. 2Slice the onion and scallions.
3. 3In a pot or skillet, add water and bring to a simmer.
4. 4Add the sauce mixture, onion, and rice cakes to the pot. Stir well to combine.
5. 5Cook for about 10-15 minutes, or until the rice cakes are soft and chewy and the sauce has thickened.
6. 6Stir occasionally to prevent sticking.
7. 7Stir in scallions during the last minute of cooking.
8. 8Drizzle with sesame oil and sprinkle with sesame seeds before serving.

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