| Yield | |
|---|---|
| Source | https://tiffycooks.com/spicy-cheesy-korean-rice-cakes-tteokbokki/ |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | https://tiffycooks.com/spicy-cheesy-korean-rice-cakes-tteokbokki/ |
| Prep time | 45 minutes |
| 3 | Cup | Korean Rice Cakes (rinsed and drained) |
| 2 | Cup | Water |
| 2 | Teaspoon | Dashi Granules |
| 2 | Tablespoon | Gochujang |
| 1 | Tablespoon | Soy Sauce |
| 1⁄2 | Tablespoon | Sugar |
| 3 | Clove | Garlic (minced) |
| 2 1⁄2 | Teaspoon | Smoked Paprika |
| 1⁄2 | Teaspoon | Cayanne |
| 1 | Tablespoon | Honey |
| 1 | Teaspoon | Black Pepper |
| 1⁄2 | Onion (sliced) | |
| 1 | Cup | Fish Cakes |
| 2 | Green Onions (cut into 2-inch sections) | |
| 1⁄4 | Cup | Cabbage (sliced) |
| 1 | Cup | Mozzarella (shredded) |
| 2 | Eggs (hard boiled) |
1.In a large cast iron skillet, turn the heat up to medium-high and add gochujang, sugar, cayenne, smoked paprika, honey, garlic, black pepper, dashi granules, and soy sauce. Add a splash of water. Mix, and let it simmer for 1-2 minutes.
2.Pour in the rest of the water and bring to a simmer. Once simmering, add in onion and let it simmer for 3 minutes. Add rice cakes and cook for another 5-6 minutes; make sure that all the rice cakes are soaked in the sauce.
3.Finally, add in toppings fish cake, green onions, and cabbage, and simmer for another 3-4 minutes.
4.Add cheese on top and broil it in the oven until the cheese is melted. Slice the eggs in halves and then add on the side. Serve immediately.