Rich Tteokbokki (dukbokki) korean rice cake

Name: Rich Tteokbokki (dukbokki) korean rice cake
Cuisine: American
Ingredients: Dried seaweed/kelp; 3 cups water; 2 cups Rice Cake; 1/3 cup Gochujang (korean chili paste); 1 tbsp gochu garu (korean chili flakes); 1 1/2 tbsp brown sugar; 1 tsp Sesame seeds; 1 Green Onions chopped; Cabbages chopped; Onion chopped; Korean Samyang (optional); Soft boiled eggs (optional); Pork slices (optional); Mozarella cheese

CuriousChef @cook_14173847

Rich Tteokbokki (dukbokki) korean rice cake

CuriousChef @cook_14173847

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Ingredients

Dried seaweed/kelp
3 cupswater
2 cupsRice Cake
1/3 cupGochujang (korean chili paste)
1 tbspgochu garu (korean chili flakes)
1 1/2 tbspbrown sugar
1 tspSesame seeds
1Green Onions chopped
Cabbages chopped
Onion chopped
Korean Samyang (optional)
Soft boiled eggs (optional)
Pork slices (optional)
Mozarella cheese

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Steps

1

Mix gochujang, gochugaru, and sugar to make a paste
2

Simmer water, put in dried seaweed for 10mins
3

Take out dried seaweed
4

Put in cabbages, onion, and rice cake, continue on simmer for 5mins
5

Put in red paste, mix well, simmer until soup thickens
6

Put in samyang (instant noodle) and half of the spice packet of samyang
7

Put in sliced pork and sliced green onions, mix well. Turn the heat up
8

Add cheese, Let it simmer for another 5 minutes until the meat is cooked and noodle absorbs the red spice
9

Serve with eggs and a generous sprinkle of sesame seeds