Cheese Tteokbokki

Ingredients

• 1 pound Korean rice cakes (tteokmyeon)
• 3 tablespoons Gochujang (Korean red chili paste)
• 1 tablespoon Gochugaru (Korean red chili flakes)
• 1 tablespoon Soy sauce
• 2 tablespoons Sugar
• 1 tablespoon Minced garlic
• 2.5 cups Anchovy broth or water
• 2 sheets Korean fish cakes (eomuk), sliced
• 2 stalks Green onions, chopped
• 1.5 cups Shredded mozzarella cheese

Instructions

1. 1

   Soak the rice cakes in warm water for 10-15 minutes to soften them if they are frozen or vacuum-sealed.

2. 2

   In a large shallow pan, combine the broth, gochujang, gochugaru, soy sauce, sugar, and garlic over medium-high heat.

3. 3

   Stir the sauce mixture constantly until the paste is fully dissolved and the liquid begins to boil.

4. 4

   Add the soaked rice cakes to the pan and cook for 5-8 minutes, stirring frequently so they don't stick to the bottom.

5. 5

   Add the sliced fish cakes and half of the green onions, then continue to simmer until the sauce thickens into a glossy glaze.

6. 6

   Once the rice cakes are chewy and the sauce is thick, reduce heat to low and sprinkle the mozzarella cheese evenly over the top.

7. 7

   Cover the pan with a lid for 1-2 minutes until the cheese is completely melted and stretchy.

8. 8

   Garnish with the remaining green onions and serve immediately while the cheese is hot.