Tteokbokki

Season the g rice cakes well, then brown it in a heavy pot to build a deep base of flavor.

Stir in the aromatics and tbsp gochujang, scraping up the fond, until fragrant and softened.

Add the liquid, bring to a gentle simmer, and cook low and slow until tender and thickened.

Taste and adjust the seasoning, rest briefly, and serve hot.