Tteokbokki (Spicy Rice Cakes - Shellfish-Free)

Ingredients

• about 450 g Korean rice cakes (Tteok)
• 2 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Gochugaru (Korean chili flakes)
• 1 tablespoon Soy sauce (tamari for gluten-free)
• 1 tablespoon Sugar
• 2 cloves Garlic
• 2 cups Vegetable broth
• 2 stalks Green onions
• 1 teaspoon Sesame oil
• 1 teaspoon Sesame seeds

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

Instructions

1. 1First, prepare your ingredients: Rinse the about 450 g Korean rice cakes under cold water in a colander. Mince the 2 cloves Garlic very finely. Slice the 2 stalks Green onions into 0.635 cm (0.6 cm) pieces.
2. 2In a large heavy-bottomed pot, combine the 2 tablespoons Gochujang, 1 tablespoon Gochugaru, 1 tablespoon tamari, 1 tablespoon Sugar, the minced 2 cloves Garlic, and 2 cups Vegetable broth.
3. 3Place the pot over medium-high heat. Bring the mixture to a rolling boil (the liquid will reach 100°C / 100°C); this should take about 5-7 minutes.
4. 4Once boiling, reduce the heat to medium-low to maintain a gentle simmer (the liquid will be just below 100°C / 100°C). Add the about 450 g Korean rice cakes to the simmering sauce and cook for 8-10 minutes, stirring gently every 2-3 minutes to prevent sticking. The rice cakes are done when they appear visibly plump, are soft to the touch, and taste chewy.
5. 5Remove the pot from the heat and serve the Tteokbokki immediately in individual bowls. Garnish each serving with the sliced 2 stalks Green onions, a drizzle of the 1 teaspoon Sesame oil (divided among servings), and a sprinkle of the 1 teaspoon Sesame seeds (divided among servings).

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