Spicy Korean Tteokbokki

Soak the rice cakes in warm water for about 10 minutes to soften.

In a large pan, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant.

Add gochujang, soy sauce, and sugar to the pan. Stir well to combine.

Pour in water or broth and bring to a simmer.

Drain the rice cakes and add them to the pan. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the rice cakes are chewy and tender.

Add chopped vegetables like cabbage or bok choy during the last few minutes of cooking.

Garnish with sliced green onions and sesame seeds before serving.