Step 1

Cut the fish cake sheets into triangles if needed and rinse the rice cakes with cool water.

Step 2

Add the chicken broth, gochujang, soy sauce, sugar and gochugaru to a pan on medium high heat.  Bring it to a boil, then add the rice cakes.

Step 3

Stir occasionally so the rice cakes do not stick to the bottom of the pan and stir more often as it continues to cook.  Cook for about 4 minutes until the sauce has thickened.  Remove the pan from the heat and add the boiled eggs, fish cakes, sesame seeds, sesame oil and green onions.

Step 4

Make sure there is enough sauce in the pan and add more broth if more sauce is needed.  The sauce will continue to thicken and if there’s not enough sauce, then the tteokbokki will dry out when melting the cheese.

Step 5

Add a thin layer of cheese on top, cover it and turn the heat back on to low.  Remove from the heat when the cheese has melted and enjoy straight from the pan!