Best Cheesy Tteokbokki Recipe

Name: Best Cheesy Tteokbokki Recipe
Total time: 25 min
Ingredients: 3 Tbsp gochujang (Korean red pepper paste); 1 Tbsp gochugaru (Korean red pepper powder), more or less to taste; 1 Tbsp Korean rice syrup (can be substituted with honey or sugar); 2 Tbsp sugar; 2 Tbsp soy sauce; 450 g Korean cylindrical rice cakes (fresh or frozen); 100 g Korean fish cake slices (fresh or frozen, cut into bite sized triangles or rectangles); 2½ cups water mixed with a 6g packet instant dashi (or 2½ cups broth or plain water), divided; ½ small onion, sliced; 2 scallions, chopped into ¼-inch pieces (reserve some green parts for garnish); 1 small garlic clove, finely minced; 2 boiled eggs, cooked to desired doneness; 2 cups shredded mozzarella cheese; Reserved chopped scallions; Sesame seeds

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A spicy, cheesy tteokbokki recipe featuring fish cakes and boiled eggs in a fiery gochugaru sauce, perfect for lunch or dinner.

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Ingredients

3 Tbsp gochujang (Korean red pepper paste)
1 Tbsp gochugaru (Korean red pepper powder), more or less to taste
1 Tbsp Korean rice syrup (can be substituted with honey or sugar)
2 Tbsp sugar
2 Tbsp soy sauce
450 g Korean cylindrical rice cakes (fresh or frozen)
100 g Korean fish cake slices (fresh or frozen, cut into bite sized triangles or rectangles)
2½ cups water mixed with a 6g packet instant dashi (or 2½ cups broth or plain water), divided
½ small onion, sliced
2 scallions, chopped into ¼-inch pieces (reserve some green parts for garnish)
1 small garlic clove, finely minced
2 boiled eggs, cooked to desired doneness
2 cups shredded mozzarella cheese
Reserved chopped scallions
Sesame seeds