Tteokbokki (떡볶이) are Korean rice dumplings generally eaten as street food. There are several recipes, from the classic to the non-spicy one with soy sauce. Here I propose the spicy version with stringy cheese.
Here's the cheese tteokbokki recipe!
1 portion cylindrical rice dumplings
1 boiled egg
1 onion cut into slices
1 crushed garlic clove
1 frankfurter cut into chunks
1 piece fishcake cut into thick slices
1 spoon gochujang
1 spoon gochugaru
1 teaspoon mirin
1 spoon soy sauce
1 tablespoon rice malt syrup (or honey)
1 teaspoon sugar
1 piece mozzarella (pizza cheese)
1 slice of melted cheese
finely chopped spring onion (only the green part)
Blanch the rice dumplings in boiling water for 3 minutes. Drain, pour into a bowl and mix with a drizzle of oil so they don't stick together. Keep aside.
Sauté the onion and garlic in the oil in a saucepan. Then add frankfurters, rice dumplings, fishcake, water to taste, gochujang, gochugaru, mirin, soy sauce, syrup, sugar. Stir and cook over medium heat for 15 minutes.
Place the mozzarella and the melted cheese on top. Cover with a lid and wait for the cheese to melt.
Garnish with the boiled egg cut in half and the spring onion.