Cheese Tteokbokki
If you love tteokbokki, then you’re going to love this cheesy version! Chewy rice cakes and fish cakes smothered in a sweet and spicy sauce then topped with melted cheese, this Cheese Tteokbokki is going to be your new favourite side dish.
Servings 5 - 6 servings
Equipment
- Non-stick skillet
Ingredients
- 2 cup rice cakes tubular or sliced
- 1½ cup broth
- 1 tablespoon gochujang
- 2 tablespoons gochugaru
- 1½ tablespoon soy sauce
- 1½ tablespoon sugar
- 1 tablespoon oligo syrup or more sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 sheets fish cake
- 1-1½ cup shredded cheese
- green onions optional
Instructions
- If using frozen rice cakes, soak in cold water for 10 to 20 minutes. Refer to the packaging if you’re unsure how long to soak it for.
- In a large non-stick pan over medium heat, add the broth, gochujang, gochugaru, soy sauce, sugar, oligo syrup, garlic powder, and onion powder. Mix to combine.
- Add the rice cakes and bring it up to a simmer and simmer for 5 minutes.
- Add the fish cakes and simmer for another 3 minutes, stirring as you simmer.
- Add a layer of cheese and let it melt for a minute before serving. Top with some green onions if you’d like.