500	gr	Korean Rice Cakes
45	gr	Onions (finely sliced)
500	gr	Chicken Stock
15	gr	Gochujang
5	gr	Chilli Flakes
1/2	tbsp	Sugar
1	tsp	Soy Sauce
		Sesame Seeds
		Spring Onion (chopped)
150	gr	Anchor Extra Stretch+ Mozzarella

Soak rice cakes in water for 10 minutes and drain off water.
In a bowl, mix gochujang, chilli flakes, sugar and soy sauce into a smooth paste, set aside.
In a frying pan, heat some oil and add finely sliced onions, fry until slightly brown.
Add chicken stock and bring it to boil.
Add soaked rice cakes and gochujang mixture, stir well and let it simmer on medium heat.
Stir occasionally until the broth starts to thicken.
Remove from heat, sprinkle sesame seeds and chopped spring onions.
Sprinkle Anchor Extra Stretch+ Mozzarella cheese over one serving of tteokbokki.
Bake at 230°C until cheese melts.
Garnish with chopped scallions.