Tteokbokki [0000844]

Ingredients:

2 cups gluten-free Korean rice cakes (tteok)
1 cup gluten-free fish cakes, sliced into bite-sized pieces
1 cup napa cabbage, thinly sliced
2-3 green onions, cut into 2-inch lengths
2 cups water
1/4 cup gluten-free gochujang (Korean red pepper paste)
1 tablespoon gluten-free soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil
Sesame seeds and chopped fresh cilantro, for garnish (optional)

Instructions:

Soak the gluten-free rice cakes in warm water for 15-20 minutes to soften them. Drain and set aside.

In a large pan or skillet, heat the vegetable oil over medium heat.

Add the sliced gluten-free fish cakes and sauté for a few minutes until they start to brown.

Stir in the thinly sliced napa cabbage and cook for another 2-3 minutes until it begins to wilt.

Add the gluten-free gochujang (Korean red pepper paste), gluten-free soy sauce, and sugar to the pan. Stir well to combine with the ingredients.

Pour in the water and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for 5-7 minutes, allowing the flavors to meld together.

Add the drained gluten-free rice cakes and green onions to the pan. Cook for an additional 5-7 minutes, or until the rice cakes are tender and the sauce has thickened.

If the sauce becomes too thick, you can add a little more water to achieve your desired consistency.

Once everything is cooked and the sauce is thickened, remove the pan from heat.

Garnish with sesame seeds and chopped fresh cilantro for added flavor and presentation.

Serve your gluten-free Korean Red Rice Cakes (Tteokbokki) hot as a delightful and slightly spicy snack or meal. Enjoy the chewy rice cakes and savory sauce!