Spicy Korean-Style Rice Cakes

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the mushrooms.

In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets.  Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (or 1/2 cup for 4 servings). Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is tender and the liquid has cooked off. Add the sliced mushrooms and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Using your hands, carefully separate the rice cakes. To the pot, add the kimchi, soy-miso sauce, 1/3 cup of water (or 2/3 cup for 4 servings), rice cakes, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the rice cakes are tender and coated. Turn off the heat. Add the crème fraîche; stir until coated and combined.  Serve the finished rice cakes garnished with the sliced green tops of the scallions and sesame seeds. Enjoy!