Ingredients
Directions
- 1
Soak the rice cakes in water for 30 mins.
- 2
Mince the garlic.
- 3
Make the sauce by mixing gochujang, gochugaru, soy sauce, corn syrup, sugar, and garlic together.
- 4
In a pot, bring the rice cakes and broth to a simmer. Add the sauce and cook for 10-15 mins. If you are adding mushrooms, add these after 5-10 mins of gently stirring. If rice cakes don’t get soft, add a bit of water and continue to cook.
- 5
Drizzle some sesame oil and stir it in.
- 6
Top with cheese and eggs.
- 7
After the cheese has melted (feel free to put lid on top to melt the cheese faster), take off the heat, garnish with green onions, and serve.
