Korean Food How To Make Spicy Baked Cheese Tteokbokki 엽기떡볶이st★ 매운치즈떡볶이 만들기 Chijeu Cheese Tteokbokki

This week I am making another Korean anjoo or side dish although you can make this dish as a main course if you want to. This week I am making a spicy baked cheese Tteokbokki recipe. Tteokbokki is actually pronounced Topokki and it is a street food that you can find in every corner of Korea in street stalls and in restaurants and homes as well. It is very popular. Topokki is a cylindrical rice cake that is best served hot because as it gets cold it gets hard and not so fun to eat. The Topokki and cheese go really well together like what I call a Korean lasagna! It is yummy. You can add anything you want to your Topokki recipe like veggies or any kind of meat or even eggs in any form you want. This week I am going to make the Topokki with shimeji mushrooms, smoked sausage and eggs. Now one of the thinks you see in this dish is the use of dried anchovies to make the dashi/stock. I am not going to be doing that here as many of you will not have nor will you want to use dried anchovies. Instead I am going to be using beef stock. May recipes make the Topokki sauce water but I have said many times that water is just to pedestrian so if you can use stock in place of water for flavor then do so. Then if you want you can use fish sauce to take the place of the dried anchovies instead of using soy sauce in this recipe. You will also find that many people use things like “Dashida” or “Miwon” in the Topokki sauce and those are just different sources of MSG and I don't use MSG! YUCK! So let's get cooking! The recipe can be found below! Enjoy!
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Ingredients  :
1 1/2 LB Sticky Rice Cake Sticks ( bought at Korean Supermarket)
1 Onion, sliced.
3 Green Onions, cut into 2 inch long pieces.
1 package of Shimeji/Crimini/oyster or any mushroom will do.
3cups of chicken or beef stock.
1 cup diced sausage or cooked ground pork or little smokies.
1 Organic chicken bouillon cube crushed up optional.
3 tbsp  Gochujang ( Korean Hot Pepper Paste )
1 Tbsp  Chili Flakes gochugaru.
1 Tsp. Curry powder or spicy yellow/brown mustard.
1Tbsp finely minced garlic.
1tbsp  brown sugar.
1tbsp  Soy Sauce or for stonger taste fish sauce.
3 Tbsp.. Maple syrup.
2-4 Tbsp. Ketchup.
6 to 8 ounces shredded mozzarella Cheese.
2 to 4 hard boiled eggs optional.
Directions : 
1. Put chix stock in a pan/skillet and bring it to a boil.
2. Add your rice cakes, onion, green onion, sugar, soy sauce, curry powder or spicy yellow/brown mustard, maple syrup and ketchup to skillet and mix well stirring gently for about 5 minutes
3. Now add your mushrooms and garlic and stir gently for another 5 minutes until sauce thickens and the rice cakes begin to get soft.
4. Taste your mixture if it is too sweet add more heat if it is to hot add more sweet.
5. At this time add your diced sausage, ground pork, little smokies and eggs and mix in well.
6. Preheat your oven to 475 degrees and put the Tteokbokki in an oven proof pan/dish.
7. Add your mozzarella cheese to the top.
8. Put in the oven at 475 for 5 to 10 minutes until cheese gets bubbly.
9. Remove from oven and serve it hot and gooey right now! Enjoy!