Prep time: 10 min
Cook time: 25 min
16 oz rice cakes
2 1/2 cups vegetable broth
3 green onions, chopped
2 carrots, peeled
1 tbsp minced garlic
3 tbsp gochujang
1 tbsp gochugaru
2 tbsp soy sauce or tamari
1 tsp sugar
4 oz shiitake mushrooms, chopped
1 1/2 teaspoons toasted sesame oil
sesame seeds, for garnish
Add the vegetable broth to a deep pan or pot and bring to a simmer over high heat. Add the cabbage, white parts of the green onions, carrot, and garlic; reduce the heat to medium-low and simmer for 2 to 3 minutes.
Stir in the gochujang, gochugaru, tamari, and sugar. Add the mushrooms and simmer for an additional 1 to 2 minutes.
Add the rice cakes to the pan and simmer for 20 minutes, stirring occasionally until the tteok softens and the sauce thickens.
Turn the heat off and stir in the rest of the green onions and sesame oil. Serve hot, garnished with sesame seeds. Enjoy!