Tteokbokki Gratin
A fusion twist on classic Korean street food: chewy rice cakes in a spicy-sweet sauce, baked under a blanket of melted cheese with a soft egg and crunchy potato chips on top.
- Total time
- 30 min
- Servings
- 2
- Calories
- 550
- Protein
- 18g
Ingredients
- 500 g rice cakes
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp sugar
- 1 cup water
- 1 cup shredded mozzarella cheese
- 1 egg
- ½ cup potato chips
Instructions
- 1
Soak rice cakes in warm water for 10 minutes if they are hard; drain.
- 2
In a bowl, mix gochujang, gochugaru, sugar, and water to make a smooth sauce.
- 3
Preheat oven to 200°C (400°F).
- 4
In an oven-safe skillet, combine rice cakes and sauce; bring to a simmer over medium heat, stirring until sauce thickens, about 5 minutes.
- 5
Make a small well in the center and crack the egg into it.
- 6
Sprinkle shredded mozzarella evenly over the top.
- 7
Bake for 10-12 minutes until cheese is melted and bubbly and egg is set but yolk still soft.
- 8
Remove from oven, crush potato chips over the top, and serve hot.
Tools you’ll need
- Oven-safe skillet
- Mixing bowl
- Spatula
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