Spicy Korean Rice Cake With Cheese (Cheese Tteokbokki)

• 600 g Korean Rice Cakes
• 2 tofu (abura age, sheets of fried tofu, sliced bite size)
• 1 small onion (finely chopped)
• 1 leek (finely chopped)
• 1 carrot (rectangular slices)
• 3 hard-boiled eggs (cut into half)
• 400 ml water (you can adjust thickness of sauce)
• 1 tablespoon sesame seeds (white)
• 50 g cheese (shredded)
• Gochujang sauce
• 4 tablespoons red chili paste (gochujang miso)
• 1 tablespoon tomato ketchup
• 1 tablespoon honey
• 1 tablespoon sugar
• 2 teaspoons garlic (minced)
• 1 teaspoon ground red chili pepper

1. 1) Prepare boiled eggs, cut the veggies and abura-age.
2. 2) In a bowl, mix gochujang sauce.
3. 3) Boil the water in a frying pan. When it has boiled turn down to medium heat and add rice cake.
4. 4) When rice cake is soft, simmer on a low heat and add all ingredients and combine with gochujang sauce.
5. 5) When veggies are cooked through and sauce is thick, top with shredded cheese.
6. 6) Sprinkle white sesame seed on top.

onion, carrot, eggs, water, sesame seeds, cheese, gochujang sauce, red chili paste, tomato ketchup, honey, sugar, garlic, ground red chili pepper

Taken from www.food.com/recipe/spicy-korean-rice-cake-with-cheese-cheese-tteokbokki-499435 (may not work)