Recipe | Brad's Blog

Ingredients

• 20 small rice cake sticks (or 6–8 long ones, cut into thirds)
• 2 tbsp vegetable oil
• 3 tbsp gochujang (Korean chilli paste)
• 3 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp rice vinegar
• 1 tbsp roasted sesame seeds
• 20 small rice cake sticks
• 500 ml water
• 4 tbsp gochujang (Korean chilli paste)
• 1 tsp gochugaru (Korean chilli flakes)
• 2 tbsp light soy sauce
• 2 spring onions, sliced