Spicy Stir-fried Cheese Tteokbokki 辣炒芝士年糕

A popular Korean street food dish featuring chewy rice cakes and fish cakes simmered in a sweet and spicy gochujang sauce, topped with melted mozzarella cheese.

Nutrition (per serving)

Ingredients

• 500g Korean cylindrical rice cakes (Tteokbokki tteok)
• 200g Korean fish cakes (Eomuk), sliced
• 2 cups (480ml) water or anchovy broth
• 3 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili powder)
• 2 tbsp sugar
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1/2 medium onion, sliced
• 1/4 head cabbage, roughly chopped
• 2 green onions, chopped into 2-inch pieces
• 150g mozzarella cheese, shredded

Steps

1. If the rice cakes are hard, soak them in warm water for 10-15 minutes until softened. In a large pan, combine water/broth, Gochujang, Gochugaru, sugar, soy sauce, and minced garlic. Stir well to dissolve the paste.
2. Place the pan on medium heat and bring the sauce to a simmer. Add the softened rice cakes. Stir constantly to prevent sticking and cook for 5-7 minutes until the rice cakes are chewy and the sauce thickens slightly.
3. Add the sliced onion, chopped cabbage, and sliced fish cakes to the pan. Continue to stir and cook for another 3-5 minutes, or until the vegetables are slightly softened.
4. Turn off the heat. Sprinkle the shredded mozzarella cheese over the Tteokbokki. Cover the pan with a lid for 1-2 minutes to allow the cheese to melt. Garnish with green onions before serving.

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