Cheese Tteokbokki Gochujang Mozzarella (Print Version)
# Ingredients:
→ Main Ingredients
01 -
100 g shredded mozzarella cheese
02 -
480 ml Korean soup broth or dashi
03 -
500 g fresh or thawed Korean rice cakes
→ Sauce
04 -
8 g garlic, chopped up
05 -
6 g Korean chili flakes (gochugaru)
06 -
15 ml soy sauce
07 -
10 g corn syrup or just use more sugar
08 -
45 g Korean chili paste (gochujang)
09 -
13 g white sugar
→ Garnish
10 -
Green onions, sliced however you like, to taste
11 -
Roasted sesame seeds, use as much as you want
12 -
5 ml sesame oil
# Instructions:
01 -
Pour on some sesame oil, toss on green onions and plenty of sesame seeds, and dig in while it’s still hot.
02 -
Push the rice cakes into the middle. Sprinkle mozzarella all over. Pop a lid on and let it melt nicely, then take it off the heat.
03 -
Dump in that sauce. Stir everything together and keep it going until it thickens up just how you like.
04 -
Fire up a big pan on medium-high. Pour in the broth and rice cakes. Let them boil hard.
05 -
Mix the chili paste, chili flakes, both sugars, soy sauce and garlic together in a small bowl until it turns into a nice, smooth sauce.
06 -
If your rice cakes are frozen, soak them warm for a bit until they feel soft. If they're fresh, you can skip that part.
# Notes:
01 -
Try tossing in fish cakes, hard-boiled eggs, sausage, or seafood for bolder flavor if that’s your thing.