Tteokbokki with Cheese

Emily

Traditional tteokbokki with a twist! Tteokbokki with cheese provides the perfect balance of spice and savory.

5 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 25

ESTIMATED COST : $3.10, or $1.03 a serve

Course Main Course

Cuisine Korean

Servings serves

Calories 730 kcal

Ingredients

For the Rice Cakes

500 grams (1.10 pounds) Korean rice cakes fresh or frozen
2 cups (480ml/grams, 16.93 ounces) Korean soup stock (dashi) or water
1 cup (225 grams, 7.94 ounces) mozzarella cheese grated
1 teaspoon sesame oil to garnish
Green onions (scallions) finely chopped, to garnish
Sesame seeds lightly toasted, to garnish

Sauce

1 teaspoon Korean chili flakes (gochugaru)
1 tablespoon Korean chili paste (gochujang)
1 ½ tablespoons granulated sugar
1 tablespoon soy sauce
2 teaspoons minced garlic

Instructions

Submerge rice cakes in warm water to bring them to room temperature, if you are using frozen rice cakes. If you are using fresh rice cakes, you can skip this step.
Combine chili flakes, chili paste, granulated sugar, soy sauce, and minced garlic in a small bowl. Mix until well combined.
Add soup stock and rice cakes to a large frying pan over medium to high heat. Bring to boil.
Add sauce to fry pan and gently stir until the sauce and stock are well combined. Allow the mixture to boil until it thickens.
Once the sauce has thickened to your liking, lower the heat, and gently push all the rice cakes to the centre of the pan.
Sprinkle the mozzarella over the top and place a lid on the pan. Cook until the cheese has melted. Remove from heat.
Serve hot with scallions, sesame seeds, and sesame oil on top.

Nutrition

Serving: 1 serveCalories: 730kcalCarbohydrates: 102gProtein: 33gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 1080mgPotassium: 287mgFiber: 7gSugar: 3g

Nutrition Disclosure

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