Make Kimchi Rice Tteokbokki with Pumpkin

Recipe: Kimchi Rice Tteokbokki with Pumpkin

Ingredients:
- 2 cups of cooked rice
- 1 cup of kimchi, chopped
- 1 cup of pumpkin, diced
- 1 cup of tteokbokki rice cakes
- 2 tablespoons of gochujang (Korean red chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 green onion, chopped
- 1 teaspoon of sugar (optional)
- Sesame seeds for garnish

Step-by-Step Guide:

1. Heat vegetable oil in a large pan or wok over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

2. Add diced pumpkin to the pan and cook for about 5 minutes, until it starts to soften.

3. Add chopped kimchi to the pan and stir-fry for another 3-4 minutes, until it becomes slightly translucent.

4. In a small bowl, mix together gochujang, soy sauce, sesame oil, and sugar (if using). Add this sauce mixture to the pan and stir well to coat the ingredients.

5. Add the tteokbokki rice cakes to the pan and stir gently to combine with the other ingredients.

6. Pour 1 cup of water into the pan and bring it to a boil. Reduce the heat to low and let it simmer for about 10-15 minutes, or until the rice cakes are soft and the sauce has thickened slightly.

7. Add the cooked rice to the pan and stir well to combine with the sauce and other ingredients. Cook for an additional 2-3 minutes, until the rice is heated through.

8. Remove from heat and garnish with chopped green onions and sesame seeds.

9. Serve hot and enjoy your delicious Kimchi Rice Tteokbokki with Pumpkin!