Korean
Cheesy Tteokbokki (Spicy Korean Rice Cakes)
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
16gFat
78gCarbs
12gSugar
3gFiber
1450mgSodium
40mgChol
8gSat Fat
280mgPotassium
220mgCalcium
2mgIron
0.3mcgVitamin B12
8mgVitamin C
Goes well with
IPA (India Pale Ale)
local
Korean Yuzu-Omija Tea (Yuzu-Omija Cha)
international
vegetarian
Instructions
1
Soak rice cakes in warm water for 10-15 minutes if hardened, then drain.
2
Bring anchovy or vegetable stock to a boil in a wide shallow pan.
3
Stir in gochujang, gochugaru, sugar, soy sauce, and minced garlic until dissolved into a smooth red sauce.
4
Add rice cakes and fish cake slices, simmer over medium heat, stirring occasionally to prevent sticking.
5
Cook for 10-15 minutes until the sauce thickens and coats the rice cakes and they turn soft and chewy.
6
Push rice cakes to one side, sprinkle shredded mozzarella cheese over the top, and cover until melted.
7
Garnish with chopped green onions, sesame seeds, and a halved boiled egg if using.
8
Serve hot directly from the pan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400 g400 g Korean rice cakes (tteok)
- 3 tbsp3 tbsp Gochujang (Korean chili paste)
- 1 tbsp1 tbsp Gochugaru (Korean chili flakes)
- 1 cup1 cup Mozzarella cheese, shredded
- 100 g100 g Fish cake (eomuk)
- 22 stalks Green onion
- 1 tsp1 tsp Sesame seeds
- 1 tbsp1 tbsp Sugar
- 1 tbsp1 tbsp Soy sauce
- 2 cloves2 cloves Garlic, minced
- 2 cups2 cups Anchovy or vegetable stock
- 11 whole Boiled egg
