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     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: <https://thekoreanvegan.com/korean-fire-cakes-ddukbokee/>

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