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Portions Portions 4
1.1 pound pack frozen garae-tteok (Korean Rice Cakes) *see note
3 scallions, chopped
3 cloves garlic, peeled
2 tablespoons Country Crock® Original Spread
4 cups vegetable broth
1 teaspoon minced garlic, for sauce
3 tablespoons gochujang chili paste
1 tablespoon gochugaru chili flakes (or Chipotle Powder)
1 tablespoon soy sauce
2 tablespoons white granulated sugar
1 cup shredded mozzarella cheese
black pepper, to garnish
2 teaspoons sesame seeds
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Soak the rice cakes for about 15-20 minutes.
Chop your scallions and set aside. Finely slice 3 cloves of garlic and heat a small frying pan to medium high heat.
Add the Country Crock® to the hot pan followed by the sliced garlic. Cook until golden brown and crispy. Set aside.
In a large pan, add the vegetable broth and stir in minced garlic, gochujang, gochugaru, soy sauce and sugar . Bring it to a boil before adding the rice cakes.
Add the rice cakes, and boil until the rice cakes become very soft and the sauce is thickened, stirring occasionally, about 10 minutes.
Continue to boil, stirring occasionally for an additional 5 minutes. Depending on rice cakes, you may need to cook them longer or until desired texture.
Add more broth if needed and then cover with mozzarella cheese and place in the oven on a low broil for about 5 minutes until the cheese is melted and bubbling.
Remove the skillet from the oven and garnish the Tteokbokki with sesame seeds, scallions, crispy fried garlic and cracked black pepper.
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