Chewy cylinder rice cakes simmer in a deep-red gochujang sauce built on a savory kombu-shiitake broth, soaking up every bit of that sweet, smoky heat as they cook down to tender, no hard centers in sight. Cubes of firm tofu and wilted napa cabbage bulk up the bowl with texture and substance, while a scattering of scallions and toasted sesame seeds finishes things off with a fresh, nutty crunch. The sauce itself is the real star here, going glossy and thick enough to cling to the spoon, clinging to every rice cake in the process. It's a satisfying, stall-worthy street food classic that comes together in one pan and reheats beautifully for round two. This version is a solid pick for a vegetarian table, packed with umami depth from the mushroom-kombu base and nothing that requires a second thought before digging in.
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Combine the water, kombu, and dried shiitake mushrooms in a large skillet or wide saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 10 minutes, until the broth is lightly golden and fragrant. Remove and discard the kombu and mushrooms.
Whisk the gochujang, gochugaru, soy sauce, sugar, and sesame oil into the hot broth until fully dissolved and the broth is a deep, uniform red.
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