Tteokgimchi Stir-fry

Step 1

Soak the 1 lb rice cakes in warm water for 10 minutes while you prep the vegetables. Thinly slice the 1 onion and 1 red bell pepper.

Step 2

Boil the 2 packages of ramen noodles for 2 minutes, then drain and set aside. Reserve 1/2 cup of the noodle water.

Step 3

In a small bowl, mix the 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sugar, and 3 tbsp of the reserved noodle water to make a smooth sauce.

Step 4

Heat a large skillet or wok over medium-high heat. Add the sliced onion and bell pepper, stir-fry until the onion is translucent and the pepper is slightly charred, about 4 minutes.

Step 5

Add the drained rice cakes and the sauce to the skillet. Stir-fry for 3-4 minutes until the rice cakes are tender and coated, adding a splash of noodle water if it gets too dry.

Step 6

Add the cooked noodles and toss everything together for 1-2 minutes until well combined and heated through. The sauce should cling to the noodles and rice cakes.

Step 7

Sprinkle with the 1 tbsp sesame seeds and serve hot.