Tteokbokki (Korean Rice Cakes in Gochujang Sauce)

Ingredients

• 1 Tbsp gochujang (Korean red pepper paste) (or to your taste, depending on how spicy you like it)
• 2 tsp gochugaru (Korean chili powder) (or to taste)
• 1 Tbsp maple syrup (or other sweetner)
• 1 1/2 C anchovy broth
• 1 Tbsp vegetable oil
• 1 clove garlic (minced)
• 1 medium shallot (minced)
• 1/2 lb Korean rice cakes (cylindrical) (rinsed and soaked in water for 10 minutes)
• green onions/scallions
• sesame seeds
• sesame oil

Instructions

1. 1

   In a bowl, combine gochujang, gochugaru (Korean chili powder), maple syrup (or other sweetener), anchovy broth and give it a stir. Set aside.

2. 2

   Heat up vegetable oil in a frying pan or large skillet over medium heat.

3. 3

   Add in minced garlic and shallot and sauté until aromatic and slightly softened.

4. 4

   Add in the rice cakes and pour in the gochujang-anchovy broth mixture.

5. 5

   Give it a stir and let it simmer uncovered, until the sauce thickens and the rice cakes swell, about 5 minutes.

6. 6

   Remove from heat, garnish with green onions/scallions, sesame seeds and a drizzle of sesame oil. Serve immediately.