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2 cups Korean rice cakes

1 tbsp vegetable oil

2 tbsp gochujang chili paste

1 tsp Korean chili flakes (Skip if you want your cheese tteokbokki to be less spicy.)

1 tbsp soy sauce

1 tsp fish sauce (optional)

1 tbsp granulated sugar

1¼ cup water

¼ onion (cut into wedges)

1 tbsp garlic (minced)

½ cup fish tofu (optional, cut into bite size)

½ tbsp toasted sesame seeds

½ cup shredded mozzarella cheese

1 green onion (Separate the white part and the green part, finely chopped)

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Gochuiang sauce:

1 tbsp glutenious rice flour

½ cup water

¼ cup Gochuiang power or ( half chili Powder half paprika)

2 tbsp sugar

1 tbsp fish sauce

1 tbsp soya sauce

1 tbsp veggie oil or sesame oil

1 tsp salt

1 tsp vinegar

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Awe

1. To make cheese tteokbokki using my homemade rice cake recipe, add 1 tbsp of vegetable oil to 2 cups of frozen rice cakes, mix well with clean hands. Arrange the rice cakes in a single layer on a baking sheet lined with foil, making sure they don't touch each other. Bake them at 355 °F for 20 minutes (15 minutes if you didn't freeze the rice cakes) until they become crispy and puffy.

2. If you opt for store-bought Korean rice cakes, you may skip the baking step. However, if they are frozen or feel firm to the touch, boil them in water for about 5 minutes until they become soft. Once done, drain the rice cakes and transfer them to a plate.

3. Combine all the sauce ingredients (gochujang chili paste, Korean chili flakes, soy sauce, fish sauce, sugar, water) in a bowl until well mixed.

4. Add baked homemade rice cakes (or boiled store-bought rice cakes) to a frying pan, along with the onion, fish tofu, minced garlic, and the white part of the green onion. Once done, pour the sauce over all the ingredients.

5. Turn on the heat to medium-high, gently stir all the ingredients with a spatula or a pair of tongs for about 3 to 5 minutes until the sauce is thickened to your desired texture.

6. Reduce the heat to medium-low, evenly spread ½ cup of shredded mozzarella cheese on the top. Close the lid to cook for 1 minute until the cheese is fully melted. Open the lid and turn off the heat.

7. Sprinkle the green part of the green onion and toasted sesame seeds as decoration. Serve hot.

For gochujang sauce:

Combine all the ingredients on meduim heat and cook until thick. Store in fridge for 2 weeks. You an also store in single portions in store in freezer.