Gireum Tteokbokki (Pan-Fried Korean Rice Cakes)

Ingredients

• 1 lb (450 g) Korean rice cakes (for tteokbokki )
• 3 tbsp (45 ml) oil (divided)
• 1/2 small onion (thinly sliced)
• 2 tbsp (12 g) Korean chili flakes (gochugaru)
• 2 tbsp (30 ml) soy sauce (low sodium preferred)
• 1 tbsp (12 g) brown sugar
• 2 tsp (6 g) minced garlic
• 2 tsp (10 ml) sesame oil
• 1 tsp (3 g) toasted sesame seeds

Instructions

1. 1

   Start by boiling a pot of water. Once boiling, add the rice cakes and let them cook for 2 minutes or until they become soft. Then, strain the rice cakes from the water and transfer them to a large mixing bowl. Drizzle them with half of the oil, mixing well to ensure they're evenly coated.

2. 2

   Add the onion, gochugaru, soy sauce, and sugar to the rice cakes. Toss everything together thoroughly for even seasoning.

3. 3

   Heat the remaining oil in a non-stick skillet over medium-low heat. Add the seasoned rice cakes to the skillet, cooking them slowly for 3 minutes. Be sure to turn the rice cakes regularly to prevent them from sticking to the pan or burning. If necessary, reduce the heat to low.Cook's tip: Avoid cooking on high heat as the sauce can burn easily. Stir frequently to ensure the sauce coats the rice cakes without burning.

4. 4

   To finish, drizzle sesame oil over the rice cakes and sprinkle with toasted sesame seeds. Serve hot and enjoy.