Spicy Cheesy Korean Rice Cakes (Tteokbokki)

Name: Spicy Cheesy Korean Rice Cakes (Tteokbokki)
Ingredients: spring onion (chopped); sesame seeds (toasted white sesame seeds); sesame oil (drizzle); 300 g fish cakes; 1 tin quail eggs (drained); 0.5 onion onion (sliced); 4 spring onions spring onions (cut into 5cm lengths); 0.25 cabbage cabbage (sliced); mozzarella cheese (shredded (for topping)); 750 ml water (750ml water + 1 tbsp dashi powder); 1 tbsp dashi powder; 1.5 tbsp gochujang (Korean chilli paste); 1 tbsp soy sauce; 0.5 tbsp sugar; 1 tbsp gochugaru (Korean chilli flakes); 1 tbsp honey; 750 g Korean rice cakes

The ultimate comfort food coated in a rich sauce that’s spicy, savoury, cheesy, and completely satisfying!

Ingredients

Garnish

Toppings (Optional)

Dashi Stock

Gochujang Sauce

Tteokbokki

Directions

1
Make the sauce by mixing gochujang, soy sauce, sugar, chilli flakes, and honey with a little hot water. Set aside.
2
Bring the dashi stock to a simmer and stir in the gochujang sauce.
3
Add the rice cakes and cook for 6–8 minutes until soft.
4
Stir in the toppings (fish cakes, quail eggs, onion, spring onion and cabbage), and cook for a further 3 - 4 minutes.
5
Top with shredded mozzarella and cook until it melts.
6
Sprinkle with chopped spring onion, sesame seeds, and a drizzle of sesame oil.

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