Cheese Tteokbokki
Spicy Korean rice cakes smothered in a creamy cheese sauce with gochujang and garlic. A modern twist on the classic street food that's irresistibly rich and comforting.
- Total time
- 25 min
- Servings
- 2
- Calories
- 445
- Protein
- 16g
Ingredients
- 2 cups Korean rice cakes (tteok)
- 1 cup vegetable broth
- 2 tablespoons gochujang (red chili paste)
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 3 cloves minced garlic
- ¾ cup mozzarella cheese, shredded
- ½ cup cheddar cheese, shredded
- 1 tablespoon butter
- 1 teaspoon sesame seeds
- 2 stalks green onion, sliced
- ½ teaspoon gochugaru (red chili flakes)
Instructions
- 1
If using frozen rice cakes, thaw them in warm water for 5 minutes, then drain.
- 2
Shred mozzarella and cheddar cheese, keeping them separate.
- 3
Heat butter in a 10-inch skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 4
Stir in gochujang and cook for 1 minute, breaking up any lumps.
- 5
Pour in vegetable broth, then add soy sauce and sugar. Stir well to combine.
- 6
Add rice cakes and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- 7
Remove from heat. Add mozzarella and cheddar cheese, stirring constantly until completely melted and creamy.
- 8
Transfer to a serving bowl and garnish with sesame seeds, green onion, and gochugaru.
Tools you’ll need
- 10-inch skillet
- wooden spoon
- cutting board
- knife
- measuring cups
- measuring spoons
- serving bowl
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