Tteokbokki Recipe (Spicy Korean Rice Cakes)

In a large measuring cup, combine the water and dashi powder until dissolved, then set aside.
Heat the sesame oil in a large pan or wok set over medium heat. Sauté the onions for 2 minutes, until slightly translucent, then add in the garlic and sauté for 30 seconds until fragrant.
Mix in the gochujang paste, granulated sugar, and Gochugaru powder. Cook for 3 minutes, stirring occasionally.
Add the dashi water mixture and soy sauce to the chili garlic onions. Increase heat to medium-high heat and bring to a gentle simmer.
Reduce the heat to medium, add the rice cakes and fish cakes, and cook for 6-8 minutes or until the sauce thickens and the cakes are cooked through and chewy.
Garnish with freshly chopped green onions and sesame seeds if desired.