Meat-Free Spicy Gireum Tteokbokki, Tongin Market Style (2 Servings)

If the rice cakes are firm or chilled, soak them briefly in cold water and separate them. Use soft fresh rice cakes as they are.

Bring water to a boil, blanch the rice cakes for about 1–2 minutes until their surface softens, then drain.

Mix 8 g gochugaru, 20 mL soy sauce, 16 g sugar, 10 g syrup, 7 g garlic, and 3 mL sesame oil in a bowl.

Toss the drained rice cakes with the sauce. Separate any pieces that stick together gently.

Heat 15 mL oil in a skillet over low to medium-low heat. Stir and turn the rice cakes for about 4–6 minutes. Lower the heat to prevent scorching; stop when the cakes are soft, lightly toasted at the edges, and almost no liquid remains.

Serve hot. Rice cakes firm up as they cool, so make only as much as you plan to eat.