Rinse the tteokbokki in warm water and allow to drain.
Place the dashi stock in a large shallow sautoir pan and bring to a boil.
Stir the gochujang, gochugaru, salt and sugar together in a small bowl. Add all at once into the stock and stir until well combined.
Add the tteokbokki to the boiling broth. Return to a boil and reduce to a low simmer, letting the rice cakes swell and cook for about 10-15 minutes. The stock will thicken around the cakes and become glossy and thick.
When the rice cakes are fully cooked, add the chopped kimchi and green onions and cook for another few minutes to meld the flavors.
Stir in half of the cheese.
Pour into a casserole dish or individual serving dishes and top with a generous amount of the remaining Monterey Jack cheese.
Place under the broiler until the cheese is melted and bubbling.
Recipe developed by Chef Barbara Alexander
