Mozzarella Gochujang Tteokbokki (Printable Version)
# What You'll Need:
→ Garnish
01 -
Toasted sesame seeds
02 -
Finely chopped green onions
03 -
1 teaspoon sesame oil
→ Main Ingredients
04 -
1 cup grated mozzarella cheese
05 -
2 cups dashi or Korean soup stock
06 -
17.5 oz Korean rice cakes, fresh or frozen
→ Sauce
07 -
2 teaspoons minced garlic
08 -
1 tablespoon soy sauce
09 -
0.5 tablespoon corn syrup or just use more sugar
10 -
1 tablespoon granulated sugar
11 -
2 teaspoons gochugaru (Korean chili flakes)
12 -
3 tablespoons gochujang (Korean chili paste)
# Steps to Follow:
01 -
Pour on the sesame oil. Toss on those green onions and some sesame seeds if you like. Grab a plate while it’s still super cheesy and warm.
02 -
Push all your rice cakes to the middle of the pan. Scatter all the mozzarella over the top. Throw the lid on and let the cheese go gooey. Take it off the heat.
03 -
Now, pour in your sauce. Stir everything so it gets coated and keep cooking until the sauce is thick just how you want it.
04 -
Put your frying pan or skillet on medium-high. Add in the soup stock, then toss in the rice cakes. Let it bubble up big.
05 -
In a little bowl, toss together gochujang, chili flakes, sugar, the sweet stuff, soy sauce, and garlic. Keep mixing till it’s all blended up.
06 -
Grab warm water and drop in your frozen rice cakes. Let them soak until soft, around 20 to 30 minutes. If you’ve got fresh ones, you don’t need to do this.
# Additional Tips:
01 -
Want it heartier? Add fish cake (oemuk), hard-cooked eggs, chunks of sausage, or some seafood. Mix it up to match your cravings.