Non-spicy tteokbokki! This is perfect for those who love the chewy texture of rice cakes but want a non-spicy version with no gochujang (red pepper paste) or gochugaru (red pepper flakes)! And honestly, I crave this version more than the spicy kind 👀 Condensed recipe below — or comment “sparky” and I’ll DM you the full recipe plus 6 other viral recipes of mine (7 recipes total for free!)💌 Ingredients: - 2 cups rice cakes - ⅓ cup Korean black bean paste - 2 tbsp neutral oil - 3 fish cake sheets or 1–2 cups fish balls - 1 small onion, diced - 2 cups water + 2 tbsp cornstarch (or potato starch) - Garnish: sliced green onion, sesame seeds - Optional: 1–2 tbsp sugar, hard-boiled eggs, fried mandu, crispy seaweed rolls Instructions (full recipe on my Substack💛): - If using frozen rice cakes, soak them in warm water for 15 minutes, then drain. - In a bowl, mix 2 cups water with 2 tbsp cornstarch, set aside. - Heat oil in a large pan over medium heat. Add the black bean paste and sti...