Cheese Tteokbokki

Ingredients

• 2 cup rice cakes (tubular or sliced)
• 1 1/2 cup broth
• 1 tablespoon gochujang
• 2 tablespoons gochugaru
• 1 1/2 tablespoon soy sauce
• 1 1/2 tablespoon sugar
• 1 tablespoon oligo syrup (or more sugar)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 sheets fish cake
• 1-1 1/2 cup shredded cheese
• green onions (optional)

Instructions

1. 1

   If using frozen rice cakes, soak in cold water for 10 to 20 minutes. Refer to the packaging if you’re unsure how long to soak it for.

2. 2

   In a large non-stick pan over medium heat, add the broth, gochujang, gochugaru, soy sauce, sugar, oligo syrup, garlic powder, and onion powder. Mix to combine.

3. 3

   Add the rice cakes and bring it up to a simmer and simmer for 5 minutes.

4. 4

   Add the fish cakes and simmer for another 3 minutes, stirring as you simmer.

5. 5

   Add a layer of cheese and let it melt for a minute before serving. Top with some green onions if you’d like.