Tteokbokki ingredient

Tteokbokki or spicy Korean rice cakes features soft and chewy rice cakes covered in an umami packed sweet and spicy sauce. This popular Korean street food are so easy to make and incredibly addicting!

INGREDIENTS

Sauce

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

Cheese Tteokbokki

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