Tteokbokki Cheesy Korean Rice Cakes Recipes

TTEOKBOKKI (KOREAN SPICY RICE CAKES)

Steps:

• Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
• Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
• Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.

TTEOKBOKKI - CHEESY KOREAN RICE CAKES

Steps:

• Add kombu and water to a large pan over medium heat. As water is heating up, stir in the gochujang, gochuaguru, soy sauce, coconut sugar, and garlic, and bring to a boil.
• Allow to simmer for 5 minutes, then remove and discard kombu. Add in the rice cakes and continue cooking, stirring frequently, until rice cakes are soft (but still chewy) and sauce is thickened, about 7-10 minutes.
• Add in the cabbage and scallions, and simmer for an additional 4-5 minutes. Remove from heat and top with the cheese (either grated or the entire slice), and cover until cheese is melted.
• Alternatively, if using a cast-iron pan, place entire pan into an oven on broiler setting and heat with oven door open for 1-2 minutes until cheese is melted and bubbly.
• Serve hot.

SPICY KOREAN RICE CAKE WITH CHEESE (CHEESE TTEOKBOKKI)

Steps:

• 1) Prepare boiled eggs, cut the veggies and abura-age.
• 2) In a bowl, mix gochujang sauce.
• 3) Boil the water in a frying pan. When it has boiled turn down to medium heat and add rice cake.
• 4) When rice cake is soft, simmer on a low heat and add all ingredients and combine with gochujang sauce.
• 5) When veggies are cooked through and sauce is thick, top with shredded cheese.
• 6) Sprinkle white sesame seed on top.