Shortcut Tteokbokki (Spicy Korean Rice Cakes)

Cook the sliced onions in some oil until translucent and add in the rice cakes. Cook on low heat. In a separate bowl, mix the gochujang paste, gochugaru or chili flakes, sugar, minced garlic, and water together to form a sauce. Add this sauce to the rice cakes. Keep cooking on low to medium heat until most of the water has evaporated and the sauce thickens. Garnish with some sesame seeds and green onions before serving.