If using frozen rice cakes, soak them in warm water for about 10-15 minutes to soften. If using fresh rice cakes, they can be used as is. Drain and set aside.

In a small bowl, combine gochujang, gochugaru, granulated sugar, honey or corn syrup, soy sauce, and minced garlic. Mix well until smooth and set aside.

In a large skillet or shallow pan, add the water or dashi stock and bring to a gentle boil over medium heat.

Add the prepared sauce to the boiling liquid and stir until well combined.

Add the rice cakes to the sauce and cook, stirring occasionally, for 8-10 minutes, or until the rice cakes are soft and the sauce has thickened. If the sauce becomes too thick, you can add a little more water to adjust the consistency.

Add the Cheese:

Once the rice cakes are soft and chewy, reduce the heat to low. Sprinkle the grated mozzarella cheese evenly over the top of the rice cakes.

Cover the skillet with a lid and let the cheese melt, about 2-3 minutes. Alternatively, you can place the skillet under a broiler for a few minutes to melt and slightly brown the cheese.

Drizzle the melted cheese-topped tteokbokki with sesame oil. Sprinkle with finely chopped scallions and toasted sesame seeds for added flavor and texture.

Serve the Cheesy Tteokbokki hot and enjoy the combination of spicy-sweet sauce, chewy rice cakes, and gooey melted cheese. It’s perfect as a satisfying snack or as a main dish for a cozy meal.