Spicy Korean Rice Cake With Cheese Cheese Tteokbokki

Ingredients

• 600 g Korean Rice Cakes
• 2 tofu (abura age, sheets of fried tofu, sliced bite size)
• 1 small onion (finely chopped)
• 1 leek (finely chopped)
• 1 carrot (rectangular slices)
• 3 hard-boiled eggs (cut into half)
• 400 ml water (you can adjust thickness of sauce)
• 1 tablespoon sesame seeds (white)
• 50 g cheese (shredded)
• Gochujang sauce
• 4 tablespoons red chili paste (gochujang miso)
• 1 tablespoon tomato ketchup
• 1 tablespoon honey
• 1 tablespoon sugar
• 2 teaspoons garlic (minced)
• 1 teaspoon ground red chili pepper

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