Spicy Korean Rice Cake With Cheese (cheese Tteokbokki)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 600 g korean rice cakes
• 2 tofu (abura age, sheets of fried tofu, sliced bite size)
• 1 small onion (finely chopped)
• 1 leek (finely chopped)
• 1 carrot (rectangular slices)
• 3 hard-boiled eggs (cut into half)
• 400 ml water (you can adjust thickness of sauce)
• 1 tablespoon sesame seeds ()
• 50 g cheese (shredded)
• 4 tablespoons red chili paste (gochujang miso)
• 1 tablespoon tomato ketchup
• 1 tablespoon honey
• 1 tablespoon sugar
• 2 teaspoons garlic (minced)
• 1 teaspoon ground red chili pepper

Recipe

• 1 1) prepare boiled eggs, cut the veggies and abura-age.
• 2 2) in a bowl, mix gochujang sauce.
• 3 3) boil the water in a frying pan. when it has boiled turn down to medium heat and add rice cake.
• 4 4) when rice cake is soft, simmer on a low heat and add all ingredients and combine with gochujang sauce.
• 5 5) when veggies are cooked through and sauce is thick, top with shredded cheese.
• 6 6) sprinkle sesame seed on top.