Spicy Tteokbokki-Style Rice Cake Pasta

Ingredients

• 180 g Dry pasta (spaghetti or linguine)
• 250 g Tteokbokki rice cakes (tteok)
• 2 tbsp Gochujang
• 1 tsp Gochugaru (Korean chili flakes)
• 1 tbsp Soy sauce
• 1 tsp Brown sugar
• 2 cloves Garlic
• 1 tsp Ginger (grated)
• 1 tbsp Neutral oil
• 3 cups Water or broth
• 2 tbsp Green onion (sliced)(optional)
• 1 tsp Sesame seeds(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta until tender, about 10–12 minutes; drain and set aside.

2. 2

   In a large skillet or pot, heat the oil over medium heat. Add garlic and ginger and cook for 30–60 seconds until fragrant.

3. 3

   Stir in gochujang, gochugaru, soy sauce, and brown sugar, then add water or broth. Simmer for 3–4 minutes to thicken slightly.

4. 4

   Add the rice cakes to the sauce and cook, stirring, until chewy and tender, about 8–10 minutes.

5. 5

   Add the cooked pasta to the skillet and toss until evenly coated and warmed through, about 1–2 minutes. Serve with green onion and sesame seeds if using.