Gungjung Tteokbokki

• 1 pound Korean rice cakes
• 5 tablespoons soy sauce, divided
• 2 tablespoons sesame oil, divided
• 1 tablespoon vegetable oil, or to taste
• 1 (8 ounce) container tofu, cut into bite-sized pieces
• 1 tablespoon honey
• 1 tablespoon rice wine
• 2 cloves garlic, minced
• ground black pepper to taste
• 1/2 yellow onion, sliced
• 1 small carrot
• 2 green onions
• 1 teaspoon honey, or to taste
• 1/2 teaspoon sesame oil, or to taste

1. Defrost frozen rice cakes for 10 minutes in cold water.
2. Bring a pot of water to a boil. Add rice cakes and boil until softened, 2 to 3 minutes. Drain; do not rinse. Mix in 1 tablespoon soy sauce and 1 tablespoon sesame oil. Set aside.
3. Heat oil in a large frying pan over medium heat. Fry tofu in the hot oil until lightly browned, 3 to 5 minutes.
4. Combine remaining 4 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, rice wine, garlic, and black pepper in a container. Marinate tofu in the mixture.
5. Cut carrot lengthwise; slice diagonally into thin strips. Cut green onions into 2-inch lengths. Quarter each piece.
6. Heat the same pan over medium-high heat. Add onion, carrot, and tofu without marinade. Saute until onion and carrot start to soften, 3 to 5 minutes. Add rice cakes and stir-fry for 5 to 6 minutes. Stir in as much marinade as desired. Add green onions. Swirl 1 teaspoon honey and 1/2 teaspoon sesame oil on top.

rice cakes, soy sauce, sesame oil, vegetable oil, honey, rice wine, garlic, ground black pepper, yellow onion, carrot, green onions, honey, sesame oil

Taken from www.allrecipes.com/recipe/265307/gungjung-tteokbokki/ (may not work)