Cheese Tteokbokki Flavorful and Comforting Delight

Ingredients

• 300 g Korean rice cakes (tteok)
• 1 tablespoon vegetable oil
• 2 cups water
• 3 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 cup mozzarella cheese, shredded
• 1 piece green onion, sliced
• 1 piece boiled egg (optional)
• 1 tablespoon sesame seeds for garnish

Instructions

1. Prepare the Rice Cakes: If your rice cakes are refrigerated or hard, soak them in warm water for about 30 minutes to soften.
2. Make the Sauce: In a medium saucepan, heat the vegetable oil over medium heat. Add the gochujang, gochugaru, sugar, and soy sauce. Stir well to combine and cook for 1-2 minutes until the sauce is fragrant.
3. Combine with Water: Pour in the 2 cups of water and bring the mixture to a simmer. Stir until the sauce is smooth and the sugar is dissolved.
4. Cook the Rice Cakes: Add the softened rice cakes to the sauce. Cook for about 8-10 minutes, stirring occasionally, until the rice cakes are heated through and have absorbed some of the sauce.
5. Add Cheese: Sprinkle the shredded mozzarella cheese over the rice cakes. Cover the pan with a lid and let it cook for another 2-3 minutes until the cheese is melted and bubbly.
6. Finishing Touches: Remove from heat and stir gently to combine the cheese and sauce with the rice cakes. Add in sliced green onions and mix well.
7. Serve: If desired, top with a sliced boiled egg and sprinkle sesame seeds for garnish.