cheese tteokbokki

Tteokbokki and cheese come together for this tasty Korean dish. Whether you want a main meal or side dish, cheese tteokbokki is the perfect choice!

Cheese Tteokbokki

chicken broth (350 milliliters)

tbsp gochujang

soy sauce

tsp sugar

tbsp gochugaru (Korean red pepper flakes)

rice cakes (360 grams)

eggs

fish cakes (80 grams)

sesame seeds

sesame oil

green onion, or scallions

mozzarella cheese

Cut the fish cake sheets into triangles if needed and rinse the rice cakes with cool water.

Add the chicken broth, gochujang, soy sauce, sugar and gochugaru to a pan on medium high heat.  Bring it to a boil, then add the rice cakes.  

Stir occasionally so the rice cakes do not stick to the bottom of the pan and stir more often as it continues to cook.  Cook for about 4 minutes until the sauce has thickened.  Remove the pan from the heat and add the boiled eggs, fish cakes, sesame seeds, sesame oil and green onions.

Make sure there is enough sauce in the pan and add more broth if more sauce is needed.  The sauce will continue to thicken and if there&#8217;s not enough sauce, then the tteokbokki will dry out when melting the cheese.

Add a thin layer of cheese on top, cover it and turn the heat back on to low.  Remove from the heat when the cheese has melted and enjoy straight from the pan!

I lived in Korea for a few years and lived off Ddukbokki. It’s my favorite Korean dish. I was skeptical of the sesame oil being added as I don’t remember any ddukbokki dish with a heavy sesame taste. I added it because, well, I’m not Korean so obviously I don’t know the ins-and-outs of Korean dishes. It was tasty with the cheese and everything but I just didn’t care for the sesame taste. Next time I think I won’t add the sesame oil and I’ll halve the sesame seeds in it. I will follow this recipe whenever I make ddukbokki from scratch, just with a slight modification!

This is now the third time I’ve made this for myself and it is my GO TO tteokbokki recipe! Thank you so much for posting this!! 

Sometimes I add less rice cakes and then add ramen noodles in and it makes it *chefs kiss* perfect.

https://www.youtube.com/watch?v=g7NCWVHe9X8

Tteokbokki and cheese come together for this tasty Korean dish. 

Full recipe:
-- https://jasmineandtea.com/

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— @jasmineandtea

Cheese Tteokbokki Recipe | Korean Street Food

This Cheese Tteokbokki features chewy Korean rice cakes smothered in a sweet and spicy gochujang sauce and molten cheese.

tsp sesame oil

onions

tbsp gochujang/Korean chili paste

tsp gochugaru/Korean chili flakes

sugar

tbsp corn syrup/granulated sugar

tsp minced garlic

500 gr fresh/frozen Korean rice cakes

dashi/Korean soup stock (480 ml)

mozzarella cheese (225 gr),

If you are using frozen rice cakes, submerge...

If you are using frozen rice cakes, submerge them in warm water for 20-30 minutes or until they soften. If you are using fresh rice cakes, skip this step.

In a small bowl, combine all the sauce...

In a small bowl, combine all the sauce ingredients until well combined.

Heat a large frying pan or skillet over...

Heat a large frying pan or skillet over medium-high heat. Add the soup stock and rice cakes. Let the stock boil. Then, add the sauce and stir until well incorporated. Let the sauce boil until it thickens.

After the sauce has thickened to your liking,...

After the sauce has thickened to your liking, move the rice cakes to the center of the pan (to cushion the cheese and prevent it from sinking into the sauce) and spread mozzarella cheese on top. Close the lid. Cook until the cheese is fully melted. Turn off the heat.

Drizzle sesame oil and add scallions and sesame...

Drizzle sesame oil and add scallions and sesame seeds if desired.

Serve hot while the cheese is still melted.

https://www.youtube.com/watch?v=jmMAC7aya14

If you wonder if cheese and tteokbokki really go well together, they do! The melted cheese combined with the spicy rice cake tastes even more irresistible. And don’t worry if you can’t handle spicy food very well because this recipe might be a better option for you. The addition of cheese somehow dilutes the spiciness of the gochujang sauce. It is super delicious, umami-rich, and highly addictive!

Kalau kamu penasaran apakah keju dan tteokbokki benar-benar cocok dimakan bersamaan, ya! Lelehan keju yang dipadukan dengan pedasnya tteok/kue beras semakin menggugah selera. Dan jangan khawatir jika kamu tidak bisa menangani makanan pedas dengan baik karena resep ini mungkin pilihan yang lebih baik untukmu. Penambahan keju membuat saus semakin creamy dan mengurangi rasa pedas saus gochujang, alhasilnya menu yang enak, umami, dan pastinya bikin ketagihan!


PRINTABLE RECIPES &amp; FULL INSTRUCTIONS
https://jajabakes.com/cheese-ttoekbokki/

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INGREDIENTS
- 500 gr fresh/frozen Korean rice cakes
- 2 cups dashi/Korean soup stock (480 ml)
- 1 cup grated mozzarella cheese (225 gr), or more

Sauce
- 3 tbsp gochujang/Korean chili paste
- 2 tsp gochugaru/Korean chili flakes
- 1 tbsp granulated sugar
- 1/2 tbsp corn syrup/granulated sugar
- 1 tbsp soy sauce
- 2 tsp minced garlic

Garnish
- 1 tsp sesame oil
- Finely chopped scallions/green onions
- Toasted sesame seeds


BAHAN
- 500 gr garaetteok/kue beras Korea
- 2 cangkir dashi/sup kaldu Korea (480 ml)
- 1 cangkir keju mozzarella parut (225 gr), atau lebih

Saus
- 3 sdm gochujang/pasta cabe Korea
- 2 sdt gochugaru/bubuk cabe Korea
- 1 sdm gula pasir
- 1/2 sdm sirup jagung/gula pasir
- 1 sdm soy sauce
- 2 sdt bawang putih cincang

Topping
- 1 sdt minyak wijen
- Daun bawang cicang
- Biji wijen sangrai


#koreanstreetfood #cheesetteokbokki #tteokbokki

Cheese Tteokbokki | 치즈떡볶이 | Tteokbokki Keju | Jaja Bakes

Have you tried adding cheese to your Tteokbokki? The combination of the spicy sauce and melted cheese creates a flavor explosion in your mouth that&#039;s sure to satisfy your cravings. This recipe teaches us how to make cheese Tteokbokki using my homemade Korean rice cakes.

Cheese Tteokbokki (made with homemade rice cakes)

Korean rice cakes

vegetable oil

tbsp gochujang chili paste

tsp ((Skip

tsp fish sauce ((optional))

water

onion

garlic

fish cakes ((optional,

½ tbsp toasted sesame seeds

green onion ((Separate the white part and the green part, finely chopped))

To make cheese tteokbokki using my homemade rice cake recipe, add 1 tbsp of vegetable oil to 2 cups of frozen rice cakes, mix well with clean hands. Arrange the rice cakes in a single layer on a baking sheet lined with foil, making sure they don&#39;t touch each other. Bake them at 355 °F for 20 minutes (15 minutes if you didn&#39;t freeze the rice cakes) until they become crispy and puffy.If you opt for store-bought Korean rice cakes, you may skip the baking step. However, if they are frozen or feel firm to the touch, boil them in water for about 5 minutes until they become soft. Once done, drain the rice cakes and transfer them to a plate.

Combine all the sauce ingredients (gochujang chili paste, Korean chili flakes, soy sauce, fish sauce, sugar, water) in a bowl until well mixed.

Add baked homemade rice cakes (or boiled store-bought rice cakes) to a frying pan, along with the onion, fish cakes, minced garlic, and the white part of the green onion. Once done, pour the sauce over all the ingredients.

Turn on the heat to medium-high, gently stir all the ingredients with a spatula or a pair of tongs for about 3 to 5 minutes until the sauce is thickened to your desired texture.

Reduce the heat to medium-low, evenly spread ½ cup of shredded mozzarella cheese on the top. Close the lid to cook for 1 minute until the cheese is fully melted. Open the lid and turn off the heat.

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