Cheese Tteokbokki Gochujang Mozzarella (Print)
Tender rice cakes in gochujang sauce, finished with gooey mozzarella and fresh garnish.
# Ingredients:
→ Main Ingredients
01 -
500 g Korean rice cakes, fresh or thawed if frozen
02 -
480 ml dashi or Korean soup stock
03 -
100 g grated mozzarella cheese
→ Sauce
04 -
45 g gochujang (Korean chili paste)
05 -
6 g gochugaru (Korean chili flakes)
06 -
13 g granulated sugar
07 -
10 g corn syrup or additional granulated sugar
08 -
15 ml soy sauce
09 -
8 g minced garlic
→ Garnish
10 -
5 ml sesame oil
11 -
Finely chopped green onions, to taste
12 -
Toasted sesame seeds, to taste
# Steps:
01 -
If using frozen rice cakes, soak in warm water for 20–30 minutes until softened. Fresh rice cakes do not require soaking.
02 -
In a small bowl, mix together gochujang, gochugaru, sugar, corn syrup or additional sugar, soy sauce, and minced garlic until a smooth paste forms.
03 -
Heat a large frying pan or skillet over medium-high. Add stock and the rice cakes. Bring to a rolling boil.
04 -
Stir in the prepared sauce. Mix thoroughly and continue to boil until the sauce thickens to your preferred consistency.
05 -
Arrange rice cakes toward the center. Scatter mozzarella cheese evenly over the top. Cover and cook until cheese is completely melted. Remove from heat.
06 -
Drizzle with sesame oil. Garnish with green onions and toasted sesame seeds. Serve immediately while hot.
# Additional Notes:
01 -
Enhance the flavor by adding fish cake, hard-boiled eggs, sausages, or seafood if desired.