15-Minute Easy Vegan Tteokbokki

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1. 1Step 1: Add dashima and scallion whites to 2 1/2 cups of water in a deep pan or pot and bring to a boil.
2. 2Step 2: While water is coming to a boil, add sesame oil, black pepper, gochugaru, and 2 tablespoons of gochujang to the rice cakes (they should be thawed if you're using frozen). Stir until the rice cakes are evenly coated and set aside.
3. 3Step 3: When the water has come to a boil, add your rice cakes to the water, along with remaining gochujang. Cook for about 5 minutes, until the rice cakes are tender and the sauce has reduced to a thick stew consistency. Add your maple syrup and continue stirring until incorporated.
4. 4Step 4: Garnish with scallion greens, sesame seeds, black pepper, and a drizzle of sesame oil.