Soak the tteokbokki in water. (I don't know why, but my Korean husband always does this.) This time I used 2 types of tteok.
Slice the onion and cook in olive oil.
Once cooked, add the water and flavoring ingredients. Bring to a boil.
Add the drained tteokbokki and cook. Once the liquid has boiled down, add the butter for flavor.
Place into a heat-resistant dish and top with cheese. Optionally top with green onion, parsley, or another colored garnish, and bake in the oven until browned.
I used this brand of tteok. I recommend a chewy, sticky type.
Story Behind this Recipe
I came up with a slightly Western-style tteokbokki dish that would be popular at a house party or gathering.
This is the amount that I always make, so I'm not sure how it would work if divided in half. Just pay attention to how it looks. Basically just make it to suit your tastes. Something that's not as spicy might be better for a big gathering of people with different tastes. You can substitute consommé for the dashida.