Easy Vegan Tteokbokki (Spicy Korean Rice Cakes)

Ingredients

• 2 tbsp gochujang
• 2 tbsp maple syrup (or granulated sugar)
• 1 tbsp soy sauce
• 1 clove of garlic (minced)
• 1/4 tsp gochugaru (Korean chili powder)
• 10 ounces Korean rice cakes
• 1 and 1/2 cup water
• 5 ounces vegan cocktail sausages (optional)
• one batch of vegan "fish" cakes (optional, see notes)
• 1 stalk green onions (cut into 2-inch strips)
• 1 tsp toasted sesame seeds (for topping)

Instructions

1. 1

   Prepare the spicy sauce: in a small bowl, stir together the sauce ingredients until fully combined.

2. 2

   Transfer the sauce to a skillet or large saucepan. Add the rice cakes and cover with the water. Bring to a boil, reduce the heat, and let simmer uncovered for about 8 minutes over medium heat.

3. 3

   After 8 minutes, stir in the green onions, vegan cocktail sausages, and vegan "fish" cakes if using. Let simmer for another 7-8 minutes or until the rice cakes are very tender and the sauce has thickened. If the sauce is too thick, feel free to add more water.

4. 4

   Divide between serving bowls and top with toasted sesame seeds!

5. 5

   Tteokbokki will keep for up to 2 days in the refrigerator. Reheat over medium heat for 7-8 minutes, adding a few tablespoons of water if the sauce is too thick.