Cheese Tteokbokki
Cheese Tteokbokki are chewy Korean rice cakes lathered with spicy sauce and melted mozzarella cheese. These rice cakes are an explosion of cheesy flavor and will leave you wanting more. Good thing this highly popular Korean street food is so easy to make, you can have it ready in 20 minutes.
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Ingredients
- 2 cups cylindrical rice cakes (tteok)
- 2 cups water
- 1/4 cup gochujang (korean red pepper paste)
- 1/4 cup coconut aminos
- 1 Tablespoon honey
- 1 Tablespoon garlic minced
- 1 Tablespoon sesame oil
- 1 cup green cabbage shredded
- 1 cup mozarella cheese shredded, more for topping
- 2 hard- boiled eggs optional
- green onions for garnish
Instructions
- Soak the cylindrical rice cakes (tteok) in warm water for about 20 minutes to soften them.
- In a large sauté pan, combine water, gochujang, coconut aminos, honey, minced garlic, and sesame oil. Bring the mixture to a simmer and stir.
- Drain the soaked rice cakes and add them to the boiling sauce. Reduce the heat to medium and simmer until the rice cakes are soft and the sauce has thickened, about 10 to 15 minutes.
- Once the rice cakes are soft and the sauce has thickened, stir in the shredded cabbage then top everything with shredded mozzarella cheese. (If you are adding hard boiled eggs, add them now).
- Close the sauté pan with a lid to melt the cheese for about 1 to 2 minutes. Make sure to check under the lid to see if the cheese has melted to your liking.
- Transfer the cheese tteokbokki to a serving dish and garnish with chopped green onions.
Notes
- Go to local Asian grocery stores for a variety of tteok and gochujang. If feeding small children, you may want to find a a less spicy gochujang.
- If you want your cheese to be golden brown and slightly crispy, make this in a cast-iron skillet and broil it for the last 2 minutes. Watch it carefully so it doesn't burn.