Spicy Rice Tteokbokki with Cheesy Delight

1.Soak the Korean rice cakes in warm water for about 30 minutes to soften them, then drain and set aside.

2.In a large pan, combine 2 cups of water, gochujang, gochugaru, soy sauce, sugar, and minced garlic. Stir well to create a sauce.

3.Bring the sauce to a boil over medium heat, then add the soaked rice cakes and sliced fish cakes to the pan.

4.Reduce the heat to low and simmer for about 10-15 minutes, stirring occasionally, until the rice cakes are tender and the sauce thickens.

5.Add the chopped green onions and sesame oil to the pan, stirring to combine and cook for an additional 2 minutes.

6.Remove the pan from heat and sprinkle the shredded mozzarella cheese on top. Cover the pan for a few minutes to allow the cheese to melt.

7.Serve hot, garnished with sesame seeds and additional green onions if desired.