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Title: 15-Minute Spicy Vegan Tteokbokki
Categories: Korean
Yield: 4 Servings

4 Dashima (2x2")
2 Scallions; whites and greens
-separated and chopped
1 tb Toasted sesame oil; plus
-more for garnish
16 oz Korean rice cakes
-(cylindrical)
1 ts Cracked black pepper; plus
-more for garnish
2 tb Gochugaru
1/4 c Gochujang
2 tb Brown rice syrup
2 tb Toasted sesame seeds

Cooking time: 15 minutes

A super simple, delicious recipe for spicy Korean rice cakes!

Add dashima and scallion whites to 2-1/2 cups of water in a deep pan
or pot and bring to a boil.

While water is coming to a boil, add sesame oil, black pepper,
gochugaru, and 2 tb of gochujang to the rice cakes (they should be
thawed if you're using frozen). Stir until the rice cakes are evenly
coated and set aside.

When the water has come to a boil, add your rice cakes to the water,
along with remaining gochujang. Cook for about 5 minutes, until the
rice cakes are tender and the sauce has reduced to a thick stew
consistency. Add your maple syrup and continue stirring until
incorporated.

Garnish with scallion greens, sesame seeds, black pepper, and a
drizzle of sesame oil.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/korean-fire-cakes-ddukbokee/>

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