Cheese Tteokbokki Gochujang Mozzarella (Print Version)
# Ingredients:
→ Main Ingredients
01 -
17.5 oz Korean rice cakes, fresh or frozen
02 -
2 cups dashi or Korean soup stock
03 -
1 cup grated mozzarella cheese
→ Sauce
04 -
3 tablespoons gochujang (Korean chili paste)
05 -
2 teaspoons gochugaru (Korean chili flakes)
06 -
1 tablespoon granulated sugar
07 -
0.5 tablespoon corn syrup or additional sugar
08 -
1 tablespoon soy sauce
09 -
2 teaspoons minced garlic
→ Garnish
10 -
1 teaspoon sesame oil
11 -
Finely chopped green onions
12 -
Toasted sesame seeds
# Instructions:
01 -
If using frozen rice cakes, soak them in warm water for 20–30 minutes or until tender. Skip this step for fresh rice cakes.
02 -
In a small bowl, thoroughly mix gochujang, gochugaru, sugar, corn syrup or additional sugar, soy sauce, and minced garlic until smooth.
03 -
Heat a large frying pan or skillet over medium-high. Pour in the soup stock and add the rice cakes. Bring to a rolling boil.
04 -
Stir in the prepared sauce. Mix well and continue to boil until the sauce thickens to desired consistency.
05 -
Gather the rice cakes in the center of the pan. Sprinkle mozzarella cheese generously over the top. Cover and cook until the cheese is fully melted. Remove from heat.
06 -
Drizzle with sesame oil. Top with green onions and toasted sesame seeds, if preferred. Serve immediately while hot and cheesy.
# Notes:
01 -
For added depth, include oemuk (fish cake), hard-boiled eggs, sausages, or seafood to individual taste.