Extra-Spicy Tteokbokki

How to make it

1. 1

   Pour the water into a pot, stir in the gochugaru, gochujang, sugar, soy sauce, and minced garlic, and bring it to a boil.

2. 2

   Add the tteokbokki rice cakes and eomuk and cook them over medium heat, stirring as they go.

3. 3

   Add the cabbage, green onion, and Cheongyang chili peppers and simmer until the broth thickens.

4. 4

   Stir in the corn syrup (mulyeot) for gloss and a sweet-hot finish.

5. 5

   If you like, lay mozzarella on top and let it melt before eating.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the filling is too salty, work in tofu or rice. You cannot add water to a filling, so you make more of it to dilute the seasoning.