Zubereitung

1. 1

   If the rice cakes are firm or dried, soak them in warm water for 10 minutes and drain.

2. 2

   Bring the vegetable broth to a boil in a pan with gochujang, sugar, soy sauce and chopped garlic.

3. 3

   Add the rice cakes and simmer for about 8 minutes, stirring, until the sauce turns thick and glossy.

4. 4

   Slice the spring onions into rings, fold them in and serve everything sprinkled with sesame seeds.