Sauteed sticky rice cakes Recipe - Los Angeles Times

Ingredients

• 1 (2.2 pound, 1000 g) package frozen tteokguk (Korean rice cakes)
• 1 cup dried black mushrooms
• 3 Chinese-style sausages (lap cheong)
• ¼ cup canola oil, divided
• 1 cup diced celery, from about 2 stalks
• 2 tablespoons diced onion
• 3 cloves garlic, minced
• 2 cups shredded cabbage, from about ¼ head
• 1 cup chicken broth, or as needed, divided
• 2 tablespoons soy sauce, more to taste
• 2 tablespoons finely-diced mild to medium chile
• 3 tablespoons oyster sauce
• 1 tablespoon sesame oil, more to taste
• ½ teaspoon ground black pepper, more to taste
• Salt
• 2 tablespoons diced green onion