Cheesy Tteokbokki Mozzarella (Printable Version)
Rice cakes smothered in hot gochujang sauce and stretchy mozzarella. So comforting and packed with flavor.
# What You'll Need:
→ Main Ingredients
01 -
1 cup shredded mozzarella cheese
02 -
2 cups Korean soup broth or dashi
03 -
17.5 oz fresh or frozen chewy rice cakes
→ Sauce
04 -
1 tablespoon light soy sauce
05 -
3 tablespoons gochujang (Korean chili paste)
06 -
2 teaspoons Korean chili flakes (gochugaru)
07 -
2 teaspoons chopped garlic
08 -
0.5 tablespoon corn syrup or more sugar if that's what you've got
09 -
1 tablespoon regular sugar
→ Garnish
10 -
1 teaspoon of nutty sesame oil
11 -
Fresh green onions, chopped tiny
12 -
A sprinkle of toasted sesame seeds
# Step-by-Step Guide:
01 -
Right at the end, pour some sesame oil on top. Toss on green onions and crunchy sesame seeds if you want. Dish it up while it’s still steamy and cheesy.
02 -
Push all the rice cakes to the middle of your pan. Sprinkle that mozzarella all over. Pop a lid on and let the cheese get gooey and melted. Take it off the stove.
03 -
Now, pour in the sauce you made. Stir and keep it bubbling till it thickens up just the way you like.
04 -
Set a big skillet over medium-high heat. Add your broth and rice cakes. Let them boil hard for a bit.
05 -
In a little bowl, just mix up gochujang, chili flakes, sugar, your corn syrup or more sugar, soy sauce, and garlic until it’s all blended.
06 -
Frozen rice cakes? Dunk them in some warm water for half an hour or till they're soft. If you’ve got fresh ones, you're all set and don't need this step.
# Additional Notes:
01 -
If you wanna mix it up, toss in some fish cake (oemuk), cooked eggs, sausages, or seafood—totally up to you.