1 lb rice cakes
1 1/2 cup water or anchovy broth
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2-2 tbsp sugar or honey
1 tsp sesame oil
1/4 cup gochujang (can be increased for spicier dish)


Bring rice cakes and water to a boil in a pan with gochujang, garlic powder, onion powder, sugar, and sesame oil.

Boil approximately 4-5 minutes, add optional vegetables, and continue cooking until veg is cooked through and sauce has thickened, about 10-12 minutes.

Rice cakes should be soft and chewy. Add more water as necessary to yield thinner or thicker sauce as desired, and add additional gochujang for additional heat.

Top with optional scallions, sesame seeds, eggs, and protein.

Serves 2-3