Make Kimchi Rice Tteokbokki with Pumpkin

Recipe: Kimchi Rice Tteokbokki with Pumpkin

Ingredients:
- 1 cup of kimchi, chopped
- 1 cup of pumpkin, cut into small cubes
- 2 cups of rice cakes (tteok)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1 teaspoon of sesame oil
- 2 green onions, chopped
- 1 tablespoon of sesame seeds (optional)
- Water

Step-by-Step Guide:

1. Prepare the rice cakes: If using dried rice cakes, soak them in cold water for about 30 minutes until they soften. If using frozen rice cakes, thaw them according to package instructions.

2. Heat the vegetable oil in a large pan or wok over medium heat. Add the chopped kimchi and pumpkin cubes. Stir-fry for about 3-4 minutes until the pumpkin starts to soften.

3. In a small bowl, mix together the gochujang, soy sauce, and sugar until well combined. Add this sauce mixture to the pan and stir well to coat the kimchi and pumpkin.

4. Add the rice cakes to the pan and pour enough water to cover them. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10-15 minutes, or until the rice cakes are cooked through and the sauce has thickened slightly.

5. Stir in the sesame oil and chopped green onions. Cook for an additional 1-2 minutes to allow the flavors to meld together.

6. Remove from heat and transfer to serving bowls. Sprinkle with sesame seeds if desired.

7. Serve the Kimchi Rice Tteokbokki with Pumpkin hot as a main dish or as a side dish. Enjoy!

Note: Adjust the amount of gochujang according to your spice preference. You can also add other vegetables or protein of your choice to customize the recipe.