For this recipe, I used small homemade cylindrical rice cakes. If you use the thicker cylindrical rice cakes, slice them before stir frying. You can also use pre-sliced rice cakes. Feel free to substitute any of the vegetables with whatever you have on hand. Also, feel free to add more gochujang if you want more spice. If you are not vegetarian, the rice cakes also taste great with a drizzle of fish sauce. This is a tteokbokki-inspired recipe. If you are interested in making tteokbokki, check out these recipes from Maangchi, Korean Babsang, or Robin Ha’s cookbook, Cook Korean!
Fill a saucepan with water and bring it to boil. Turn off the heat.
Carefully lower the rice cakes into the hot water. Soak the rice cakes for 2 minutes before draining them. (See note) If you don’t have enough room in the saucepan to soak them all at once, soak them in batches.
In a small bowl, stir all the gochujang sauce ingredients together. Set the bowl aside.
Heat a wok (or large sauté pan, preferably nonstick) with 1 tablespoon oil over high heat. Add half of the onions and cook them for 1 minute. Add the sugar snap peas, and cook them for 2 minutes, stirring occasionally. Next, add the sliced bell peppers and cook them for one minute more. Transfer everything to a plate.
Drizzle another 1 1/2 tablespoons of oil into the wok. Add the remaining onions into the wok and cook them for 1 minute. Add the rice cakes and cook them for 1 to 2 minutes. Pour the gochujang sauce over the rice cakes and toss to coat the rice cakes with the sauce. Add the vegetables back to the wok and stir everything together. Turn off the heat.
Divide the spicy rice cakes in individual plates or bowls. Garnish with scallions and sesame seeds.
If you are using frozen rice cakes, soak them for 5 minutes.