Tteokbokki (Spicy Rice Cakes)

Ingredients

• 1 lb Korean rice cakes (tteok)
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili powder)
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 2 cloves Garlic
• 2 cups Water
• 2 stalks Green onions
• 1 tsp Sesame oil
• 1 tsp Sesame seeds

Instructions

1. 1Place the 1 lb Korean rice cakes (tteok) in a medium bowl and cover with water. Let them soak for 5 minutes to soften.
2. 2In a large heavy-bottomed pot, combine the 2 tbsp Gochujang (Korean chili paste), 1 tbsp Gochugaru (Korean chili powder), 2 tbsp Soy sauce, 1 tbsp Sugar, 2 cloves Garlic (minced), and 2 cups Water. Stir everything together until well combined.
3. 3Place the pot over medium-high heat and bring the sauce to a simmer, about 5-7 minutes. Watch for small bubbles breaking the surface consistently.
4. 4Drain the softened 1 lb Korean rice cakes (tteok) and add them to the simmering sauce in the pot. Cook for 8-10 minutes, stirring occasionally, until the rice cakes are tender and the sauce has thickened to coat the back of a spoon.
5. 5While the rice cakes are cooking, prepare the green onions. Trim the ends and thinly slice the 2 stalks Green onions.
6. 6Once the rice cakes are tender and the sauce has thickened, stir in the sliced 2 stalks Green onions and 1 tsp Sesame oil. Cook for 1 more minute, just to wilt the green onions slightly.
7. 7Serve the Tteokbokki hot, garnished with 1 tsp Sesame seeds.

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