Ddeok-kkochi (rice cake skewers)

Instructions

1. Soak the rice cakes 20 minutes in lukewarm water if needed to soften them, then drain.
2. In a small saucepan, mix the gochujang, agave syrup, soy sauce, garlic and water, and heat 3 minutes over low heat until smooth.
3. Thread 3 or 4 rice cakes onto each skewer, alternating with slices of white onion.
4. Heat the oil in a pan over medium heat and brown the skewers 3 to 4 minutes, turning them.
5. Brush the skewers with sauce and let them caramelize 1 minute, turning to coat them well.
6. Sprinkle with sesame and sliced spring onion, then serve right away.