I discovered an unforgettable Tteokbokki Recipe that blends spicy gochujang sauce with melty cheese in a delicious twist on a Korean classic. Every bite reveals a perfect balance as the chewy rice cakes and tender ingredients burst with flavor, leaving me genuinely craving another indulgent bite of this irresistible, truly satisfying creation.

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I’ve recently been experimenting with a twist on traditional tteokbokki that really took my taste buds by surprise. I started with 1 pound of chewy Korean rice cakes that I soaked as needed, and then tossed them in a pan with 2 tablespoons of vegetable oil.

Adding 3 cloves of minced garlic and a small sliced onion really built up a solid base flavor. Next, I stirred in a mix of 2 cups of water, 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon soy sauce, 2 teaspoons sugar, and just a pinch of salt.

When the sauce started to get thick and enticing, I mixed in the 8 ounces of thinly sliced Korean fish cakes (if you’re into that) and finished it off with 1 cup of shredded mozzarella cheese until it melted. The end result is cheesy, spicy and brings an element of fun to your easy Korean meal experience.

Why I Like this Recipe

1. I really love how the rice cakes come out chewy and mix perfectly with that sweet n spicy sauce.
2. The gooey, melted cheese on top just gives the dish a totally awesome creamy twist that I cant get enough of.
3. I like that it’s super easy to cook and the ingredients dont require too much prep so I can make this when im in a rush.
4. The combo of gochujang and gochugaru gives it a kick thats different from any other recipe ive tried and it totally blows my mind.

Ingredients

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Korean rice cakes: Rich in carbohydrates, give a chewy bite and hearty texture.
Korean fish cakes: Bursting with protein and umami, these add a flavorful depth.
Garlic: Aromatic garlic boosts flavor and offers health benefits in small amounts.
Onion: Thinly sliced onion adds sweetness and crunch, balancing spicy flavors.
Gochujang: This spicy chili paste lends heat, a touch of sweetness, and deep complexity.
Mozzarella cheese: Melted mozzarella creates a delicious, gooey layer with mild creamy flavor.
Vegetable oil: Boosts cooking as a perfect medium for extracting rich flavors.
Anchovy broth: Intensifies umami and enriches the overall taste experience.
Soy sauce: Adds saltiness and depth, balancing out the spicy sweetness.

Ingredient Quantities

1 pound Korean rice cakes (tteokbokki), soaked if needed

8 ounces Korean fish cakes, thinly sliced (optional)

2 tablespoons vegetable oil

3 cloves garlic, minced

1 small onion, thinly sliced

2 cups water (or anchovy broth if you wanna boost the flavor)

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon gochugaru (Korean red chili flakes)

1 tablespoon soy sauce

2 teaspoons sugar

A pinch of salt (adjust to taste)

1 cup shredded mozzarella cheese

Optional: Chopped green onions for garnish

How to Make this

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1. If your rice cakes need soaking, do it in warm water for about 10 minutes then drain em.

2. Heat the vegetable oil in a large pan over medium heat, then add minced garlic and thinly sliced onion and cook until they’re soft.

3. Toss in the fish cakes if you want to use them and stir for about a minute.

4. Add the rice cakes to the pan and give them a light toast for about a minute.

5. Pour in the water (or anchovy broth if you’re looking to boost the flavor) and bring it to a boil.

6. Mix in the gochujang, gochugaru, soy sauce, sugar, and salt until everything is well combined.

7. Lower the heat and let it simmer for about 7-10 minutes, stirring occasionally until the sauce thickens a bit.

8. Spread the shredded mozzarella cheese evenly on top and cover the pan for around 2 minutes to let it melt.

9. Give a quick stir to incorporate the melted cheese into the saucy mix.

10. Serve hot and top with chopped green onions if you like. Enjoy your cheesy, spicy rice cakes!

Equipment Needed

1. A large bowl for soaking the rice cakes in warm water
2. A colander or strainer for draining the soaked rice cakes
3. A large pan or skillet that fits all of your ingredients comfortably
4. A lid that fits the pan to help melt the cheese evenly
5. A sturdy spatula or wooden spoon for stirring and mixing
6. A sharp knife for slicing the garlic, onion and fish cakes if using
7. A cutting board to prep your garlic, onion and fish cakes
8. Measuring spoons and cups to ensure accurate amounts of spices and sauces

FAQ

Q: Can I leave out the fish cakes?

A: Yeah, you absolutely can. The fish cakes is totally optional so if you dont have them, just skip 'em.

Q: What is the best type of cheese to use?

A: Mozzarella works great cause of its meltiness, but you can experiment with other cheeses if you wanna mix it up.

Q: Do i have to soak the tteokbokki?

A: Not always, but if your rice cakes are hard, soaking them before helps a lot with the texture.

Q: Can i make a spicier version?

A: Sure, just try adding a bit more gochugaru or even a dash of extra gochujang to up the heat.

Q: What can i use instead of water?

A: You can substitute water with anchovy broth to boost the flavor, but water is totally fine too.

Cheese Tteokbokki Recipe Substitutions and Variations

Korean rice cakes (tteokbokki): If you cant find ’em, try using Japanese mochi or even glutinous rice balls. The texture might be a bit different, but it works in a pinch.
Korean fish cakes: You can swap these out with tofu cubes or even shrimp. If you dont like seafood, simply leave them out and enjoy the dish anyway.
Gochujang (chili paste): In a tight spot, mix up a little sriracha with a touch of miso paste to get a similar flavor. For gochugaru (red chili flakes), regular red pepper flakes might do the trick though its not exact.
Anchovy broth (if used instead of water): If you dont have anchovy broth, a good vegetable or chicken broth can add a nice depth to the sauce.
Mozzarella cheese: If you want a different twist you could use Monterey Jack or even a mild Cheddar for slightly different melt and flavor profiles.

Pro Tips

1. If you wanna boost the flavor even more, try using anchovy broth instead of just water. It give the sauce a richer, deeper taste that really stand out.

2. Make sure you dont rush the simmering part. Stir it occasionally so the sauce doesnt stick to the pan and everything blends together nice and evenly.

3. When you add the cheese, don’t be afraid to toss in a little extra. It makes the dish creamier and the gooey melted cheese is one of the best parts of this recipe.

4. Lastly, if your rice cakes seem too tough, soak them a bit longer before cooking. That extra soft texture makes the dish a whole lot more enjoyable.