Spicy Stir-fried Cheese Tteokbokki辣炒芝士年糕
A popular Korean street food dish featuring chewy rice cakes and fish cakes simmered in a sweet and spicy gochujang sauce, topped with melted mozzarella cheese.
01Ingredients
- 500g Korean cylindrical rice cakes (Tteokbokki tteok)
- 200g Korean fish cakes (Eomuk), sliced
- 2 cups (480ml) water or anchovy broth
- 3 tbsp Gochujang (Korean chili paste)
- 1 tbsp Gochugaru (Korean chili powder)
- 2 tbsp sugar
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1/2 medium onion, sliced
- 1/4 head cabbage, roughly chopped
- 2 green onions, chopped into 2-inch pieces
- 150g mozzarella cheese, shredded
Nutrition (per serving)892kcal
- Protein28.5g
- Carbs98.5g
- Fat36.2g
Fiber 4.8 gSodium 1624 mg
02Steps
- If the rice cakes are hard, soak them in warm water for 10-15 minutes until softened. In a large pan, combine water/broth, Gochujang, Gochugaru, sugar, soy sauce, and minced garlic. Stir well to dissolve the paste.
- Place the pan on medium heat and bring the sauce to a simmer. Add the softened rice cakes. Stir constantly to prevent sticking and cook for 5-7 minutes until the rice cakes are chewy and the sauce thickens slightly.
- Add the sliced onion, chopped cabbage, and sliced fish cakes to the pan. Continue to stir and cook for another 3-5 minutes, or until the vegetables are slightly softened.
- Turn off the heat. Sprinkle the shredded mozzarella cheese over the Tteokbokki. Cover the pan with a lid for 1-2 minutes to allow the cheese to melt. Garnish with green onions before serving.
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