Spicy Chewy High-Protein Tteokbokki

First, prepare the high-protein tteok:

1. Mix 30g sweet rice flour (Mochiko), 10g tapioca starch, 5g vital wheat gluten, 4g unflavored whey isolate, and 0.5g salt in a bowl.
2. Add 30-35g hot water slowly while stirring, then knead the mixture until smooth.
3. Rest the dough for 10 minutes.
4. Roll the dough into ropes and cut into desired tteok (rice cake) pieces.
5. Steam the tteok for 15-20 minutes until they are chewy.

Next, prepare the spicy tteokbokki:

1. Sauté the chopped green onion in 1 tsp avocado oil in a pan.
2. Add 1 heaping tsp gochujang, 0.5 tsp gochugaru, 1 tsp low-sodium soy sauce, and 0.5 tsp honey to the pan, stirring well to combine.
3. Stir in approximately 100ml chicken bone broth to form a sauce and bring it to a simmer.
4. Add the prepared 120g high-protein tteok, 40g Pulmuone fish cake, and 1 boiled egg to the sauce.
5. Simmer until the sauce thickens and coats the ingredients, adding water as needed to reach desired consistency.