Empty My Fridge
Korean Rice Cakes with Mozzarella Cheese (Tteokbokki)
Ingredients
- Anchovy · powder1 tsp
- Kombu · powder1 tsp
- Gochujang · paste3 tbsp
- Chili flake · flakes1 tbsp
- Fish cake2–3
- Scallion2
- Rice1 lb
- Sugar1 tbsp
- Soy sauce1 tbsp
- Mozzarella cheese
- Sesame seed · toasted
Instructions
- Pour the water into a medium skillet and stir in the anchovy powder, kelp powder, red pepper paste, red pepper flakes, fish cakes and the white parts of the green onions. Mash the red pepper paste until it fully dissolves, then bring to a low simmer.
- Add the rice cakes and cook for about 15 minutes, stirring now and then so they don't clump or stick to the bottom. Stir in the sugar and soy sauce, then add the cheese.
- Turn off the heat once the broth starts to thicken; it will thicken more as it cools. Top with the remaining green onion and sesame seeds.
Summarized from Vicky Pham's video. Watch it for the details.
More recipes with
CheeseScallionRiceMozzarella cheeseGochujangKombuAnchovyFish cake
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