Mozzarella Gochujang Tteokbokki (Print Version)
Soft rice cakes tossed in spicy gochujang, smothered with stretchy melted mozzarella and a sprinkle of fresh herbs.
# Ingredients:
→ Main Ingredients
01 -
100 g shredded mozzarella cheese
02 -
480 ml Korean soup stock or dashi
03 -
500 g rice cakes from Korea, fresh or well-thawed after freezing
→ Sauce
04 -
8 g garlic, finely chopped
05 -
15 ml soy sauce
06 -
45 g Korean chili paste (gochujang)
07 -
13 g sugar, regular kind
08 -
6 g Korean chili flakes (gochugaru)
09 -
10 g corn syrup or use more sugar instead
→ Garnish
10 -
Green onions, sliced up however you like
11 -
Sesame seeds, toasted, toss on as much as you want
12 -
5 ml sesame oil
# Steps:
01 -
Pour on the sesame oil, fresh green onion, and toasted sesame seeds right before digging in. Grab it while it’s good and hot.
02 -
Push all the rice cakes to the center, sprinkle the mozzarella so it covers the top, then cover the pan. Wait for the cheese to get super gooey. Take it off the stove once everything melts.
03 -
Add your sauce in and stir up the pan really well. Keep cooking until it thickens how you like.
04 -
Set a big skillet on medium-high. Pour in your soup stock then put in the rice cakes. Wait for it to start bubbling.
05 -
Grab a small bowl, drop in gochujang, sugar, chili flakes, soy sauce, corn syrup, and garlic. Stir till it’s all smooth.
06 -
Soak frozen rice cakes in warm water for about 20-30 minutes till they're soft. Skip soaking if you got fresh ones.
# Notes:
01 -
For extra oomph, toss in fish cake slices, eggs, mini sausages, or any seafood you like.