Heart Shaped Tteokbokki To Spice Up Your Love Life

By Tasty · 45 min

Ingredients

Instructions

1. Make the rice cakes: in a medium microwave-safe bowl, mix the rice flour, salt and boiling water until well combined. Cover loosely with plastic wrap, leaving a gap for steam.
2. Microwave the dough for 2 minutes. Knead it with a spatula, cover again and microwave for another 2 minutes.
3. Grease a flat surface with sesame oil. Pound and knead the dough with a pestle for about 5 minutes until smooth and stretchy.
4. Divide the dough into 8 equal portions and coat them in sesame oil. Cover to keep them from drying out.
5. Roll each portion into a log, cut into bite-size pieces and shape them as you like. Oil the pieces and spread them apart so they don't stick. Yield is about 1 pound.
6. If using frozen rice cakes, soak them in room-temperature water for 20 minutes.
7. Bring the 3 cups of water to a boil in a medium skillet over medium heat. Stir in the dashi powder until fully dissolved, 1–2 minutes.
8. Add the gochugaru, sugar, gochujang, fish cakes and rice cakes. Stir until the pastes are well mixed in.
9. Simmer until the broth reduces to a thick sauce and the rice cakes are soft and squishy, about 5 minutes.
10. In the last 2 minutes, add the hard-boiled eggs, mozzarella if using, and green onion. Cover and cook until the cheese melts.
11. Remove from the heat and serve warm.

Summarized from Tasty's video. Watch it for the details.

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