Spicy Korean Tteokbokki with Cheese Blanket

Chewy Korean cylinder rice cakes and triangular Busan fish cakes simmered in a fiery gochujang-gochugaru anchovykelp broth swirled with velvety heavy cream into a sunset-coral Rose sauce, blanketed in melted mozzarella and aged cheddar, and blistered with a culinary butane torch.

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