Coat the rice cakes

• Toss the frozen rice cake sticks with the vegetable oil and the chopped onion mix until evenly coated.

Bake the rice cakes

• Spread the rice cakes on a baking tray in a single layer.
• Bake until puffy and crispy outside and chewy inside.

Make the sauce

• Mix the gochujang, gochugaru, soy sauce, sugar, garlic, water and sesame oil in a bowl.

Simmer the rice cakes in the sauce

• Pour the sauce into a pan and bring to a simmer.
• Add the baked rice cakes and cook until they turn soft and are coated in the sauce.

Serve

• Serve the tteokbokki hot, crispy outside and chewy inside.