Korean-Style Corn Cheese Tteokbokki韓式粟米芝士年糕
A fusion Korean-inspired comfort dish featuring soft chewy rice cakes in a rich, creamy corn and cheese sauce infused with gochujang for subtle heat. Sweet corn kernels add texture and sweetness, while melted mozzarella creates luxurious strings when stirred. Topped with fresh scallions and sesame seeds for garnish.
01Ingredients
- 300g Korean rice cakes (tteok)
- 150g sweet corn kernels (fresh or frozen)
- 100g mozzarella cheese, shredded
- 50g cheddar cheese, shredded
- 2tbsp gochujang (Korean red chili paste)
- 200ml heavy cream
- 100ml chicken stock or vegetable stock
- 2tbsp butter
- 1tbsp sugar
- 1tbsp soy sauce
- 2 cloves garlic, minced
- 1tbsp sesame oil
- 1 stalk scallion, chopped
- 1tbsp white sesame seeds
Nutrition (per serving)748kcal
- Protein22.5g
- Carbs68g
- Fat42g
Fiber 3.5 gSodium 1240 mg
02Steps
- Boil the Korean rice cakes in water for 3-4 minutes until they float and soften slightly. Drain and set aside.
- Heat butter in a large pan or wok over medium heat. Add minced garlic and stir-fry for 30 seconds until fragrant.
- Add gochujang to the pan and stir well for 1 minute to release its flavors, being careful not to burn.
- Pour in the stock and heavy cream. Stir until smooth and well combined.
- Add sugar and soy sauce. Stir well and bring the sauce to a gentle simmer.
- Add the cooked rice cakes and sweet corn kernels. Stir gently and simmer for 2-3 minutes until heated through.
- Reduce heat to low. Add the shredded mozzarella and cheddar cheese gradually, stirring constantly until melted and creamy.
- Drizzle sesame oil over the dish and stir gently to incorporate.
- Transfer to serving bowls. Garnish with chopped scallion and white sesame seeds. Serve immediately while hot and creamy.
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