If rabokki (ramen noodles + tteokbokki) is a thing, why can’t mafal-bokki be a thing? I love mafaldine and I thought it would be fun to mash them together with a spicy take on the sauce I use for tteokbokki, while keeping some of the chewy rice cakes in play. The results were delicious! Recipe below! . 1 bag garraetteok (tube shaped rice cakes) 1 tbsp toasted sesame oil 1 tsp black pepper 1 to 2 tbsp vegan butter 1/4 cup diced zucchini 1/4 cup diced onion 1/2 cup chopped tomatoes 1 teaspoon minced garlic 1 tsp salt 2 to 4 tbsp gochujang 2 tbsp brown rice syrup 2 cups cooked mafaldine 1 tbsp toasted sesame seeds Sprouts for garnish . Marinate rice cakes in toasted sesame oil and black pepper and set aside. Add vegan butter to your pan over medium high heat. When melted, add zucchini, onion, garlic, and tomatoes and cook until fragrant (about 3 minutes). Add salt and cook for another minute before adding gochujang and brown rice syrup. Stir until all the veggies are evenly coated and th...