Tteokbokki (Spicy Rice Cakes) - Dairy-Free

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
• 1 tsp Sesame seeds
• about 113 g Optional: Fish cakes

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

Instructions

1. 1If using, soak rice cakes in water for 10 minutes to soften.
2. 2In a pot or skillet, combine gochujang, gochugaru, soy sauce, sugar, garlic, and vegetable broth.
3. 3Bring to a simmer over medium heat.
4. 4Add rice cakes and fish cakes (if using) to the sauce.
5. 5Cook until the rice cakes are soft and chewy and the sauce has thickened, about 10-15 minutes.
6. 6Stir in green onions and sesame oil.
7. 7Garnish with sesame seeds and serve hot.

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