Soak frozen or packaged rice cakes in hot water for 10 minutes; drain and set them aside. If using fresh rice cakes, you may skip this step.
Add water, fish sauce, and Better than Bouillon to a saucepan; over medium-high heat, allow the broth to boil uncovered for 8 minutes.
Combine gochujang, gochugaru, and sugar, then add them to the saucepan.
Add the rice cakes and scallion greens to the pan with the broth. Reduce the heat and simmer. Maintain a gentle bubble for 15 minutes until the sauce thickens; stir frequently.
Check the consistency; rice cakes should be soft and bouncy. If they haven’t reached the desired consistency, continue cooking and add more water if needed.
Garnish with scallions greens to serve.
Video
Notes
Expert Tips:
To maintain the bounciness of the rice cakes, remove them from heat as soon as the sauce thickens and serve immediately
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.