Cheesy Beef Tteokbokki

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Step 1

Soak and marinate: If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes to soften. Toss the sliced beef with the marinade ingredients in a bowl and set aside for 10 minutes.

Step 2

Mix the sauce: In a small bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, and garlic until smooth.

Step 3

Brown the beef: Heat oil in a deep skillet or wide pot over medium-high heat. Add the marinated beef and sliced onions. Stir-fry for 3–4 minutes until the beef is browned.

Step 4

Build the broth: Pour in the broth or water and stir in the prepared sauce mixture until fully dissolved. Bring to a boil.

Step 5

Simmer the rice cakes: Add the drained rice cakes and fish cakes to the pan. Reduce heat to medium and simmer for 8–10 minutes, stirring frequently so the rice cakes don't stick to the bottom, until the sauce thickens and the cakes become tender and chewy.

Step 6

Melt the cheese: Turn the heat to low. Scatter the chopped green onions and heap the shredded mozzarella over the top. Cover the pan with a lid for 2–3 minutes until the cheese is completely melted and bubbly.

Step 7

Serve: Garnish with toasted sesame seeds and serve immediately directly from the pan.