Roasted Korean Rice Cakes

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1/2 cup water

1/2 cup sugar

3/4 cup ssämjang {Korean fermented bean chile sauce usually comes in a red rectangular tub. Update...just realized we used Gochujang which is a bit more spicy and more concentrated because we didn't have ssämjang}

2 tablespoons of soy sauce

1 teaspoon of sherry vinegar {didn't have sherry so we used white balsamic vinegar}

1 teaspoon of Asian sesame oil

2 tablespoons of grape seed oil

Rice Cake Sticks {we used the frozen tubular kind}

1 tablespoon of sesame seeds

optional: 1/4 roasted onions {didn't have onions but I'd add this next time}

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