Sautéed Rice Cakes from Korean Home Cooking: Classic and Modern Recipes by Sohui Kim

Name: Sautéed Rice Cakes from Korean Home Cooking: Classic and Modern Recipes by Sohui Kim
Ingredients: 1 bunch scallions, halved lengthwise and thinly sliced, white and green parts separated; 1 tablespoon toasted sesame seeds; 1 pound (450 g) frozen or fresh rice cakes (see Note); 2 tablespoons rice wine; 1 tablespoon soy sauce; 1 tablespoon gochugaru; ½ cup (120 ml) gochujang; 2 tablespoons honey

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Tteokbokki is quintessential Korean street food, as well known as it is easy to make. Thick, chewy tteok, or rice cakes, are simmered in a sweet-spicy gochujang sauce, their ample starches melting ...

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Ingredients

1 bunch scallions, halved lengthwise and thinly sliced, white and green parts separated
1 tablespoon toasted sesame seeds
1 pound (450 g) frozen or fresh rice cakes (see Note)
2 tablespoons rice wine
1 tablespoon soy sauce
1 tablespoon gochugaru
½ cup (120 ml) gochujang
2 tablespoons honey