Instructions
Step 1: Soak the rice cakes in warm water for 15 to 20 minutes if they are refrigerated or frozen.
Step 2: In a large pan, combine the water, gochujang, gochugaru, soy sauce, sugar, garlic, and sesame oil.
Step 3: Stir the sauce mixture over medium heat until smooth and well combined.
Step 4: Add the rice cakes and sliced fish cakes to the pan.
Step 5: Simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens and the rice cakes become soft and chewy.
Step 6: Stir in the sliced green onions.
Step 7: Sprinkle the shredded mozzarella cheese evenly over the top.
Step 8: Cover the pan for 2 to 3 minutes until the cheese melts completely.
Step 9: Garnish with sesame seeds and extra green onions before serving.
Step 10: Serve hot while the cheese is still stretchy and melted.
Storage and Reheating Tips
Store leftover tteokbokki in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of water to loosen the sauce.
Avoid overheating, as the rice cakes may become too soft or chewy after repeated reheating.
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