MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: 15-Minute Spicy Vegan Tteokbokki Categories: Korean Yield: 4 Servings 4 Dashima (2x2") 2 Scallions; whites and greens - separated and chopped 1 tb Toasted sesame oil; - plus more for garnish 16 oz Korean rice cakes - (cylindrical) 1 ts Cracked black pepper; - plus more for garnish 2 tb Gochugaru 1/4 c Gochujang 2 tb Brown rice syrup 2 tb Toasted sesame seeds Cooking time: 15 minutes A super simple, delicious recipe for spicy Korean rice cakes! Add dashima and scallion whites to 2-1/2 cups of water in a deep pan or pot and bring to a boil. While water is coming to a boil, add sesame oil, black pepper, gochugaru, and 2 tb of gochujang to the rice cakes (they should be thawed if you're using frozen). Stir until the rice cakes are evenly coated and set aside. When the water has come to a boil, add your rice cakes to the water, along with remaining gochujang. Cook for about 5 minutes, until the rice cakes are tender and the sauce has reduced to a thick stew consistency. Add your maple syrup and continue stirring until incorporated. Garnish with scallion greens, sesame seeds, black pepper, and a drizzle of sesame oil. Recipe by Joanne Molinaro Recipe FROM: MMMMM