Spicy Rice Cakes (Tteokbokki)

Dissolve gochujang, soy sauce, and sugar in dashi (or water) and bring to a boil.

Once the sauce is smooth, add the cylindrical rice cakes (tteok).

Simmer over medium heat until the rice cakes are soft/chewy and the sauce has thickened.

Stir frequently to prevent the rice cakes from sticking to the bottom.

Add sliced fish cakes or boiled eggs if desired.

Garnish with green onions and sesame seeds before serving.