Preparing the Rice Cakes: If using frozen rice cakes, thaw them according to the package instructions. If using dried rice cakes, soak them in warm water for about 10-15 minutes until they soften. Drain and set aside.

Sautéing Vegetables: In a large skillet or pan, heat the vegetable oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.

Add the sliced carrots, bell peppers, and onion to the skillet. Sauté for about 3-4 minutes until the vegetables start to soften.

Creating the Sauce: In a bowl, mix together the gochujang (Korean red pepper paste), soy sauce, sugar, and sesame oil to create the sauce.

Cooking Vegetables and Rice Cakes: Add the chopped kimchi to the skillet and sauté for another minute.

Pour in the vegetable broth and the prepared sauce. Stir well to combine the ingredients and bring the mixture to a gentle simmer.

Add the vegetarian rice cakes to the skillet. Let them simmer in the sauce for about 10-15 minutes until they are heated through and have absorbed some of the sauce.

Adjusting the Sauce: Taste the mixture and adjust the seasoning if needed. You can add more gochujang for extra heat, more sugar for sweetness, or more soy sauce for saltiness.

Serving: Once the rice cakes are tender and coated with the sauce, remove the skillet from the heat.

Serve the vegetarian Korean rice cakes hot, garnished with toasted sesame seeds and chopped green onions.

Enjoy this savory and flavorful dish as a main course or snack!