Cheese Tteokbokki
The contrast between the chewy, dense rice cakes and the pull of melted cheese creates a satisfying texture that defines this street food staple. Rely on the starch released by the rice cakes to thicken your sauce naturally rather than adding extra starch.
Consistency is everything for the sauce.
If your rice cakes are frozen, soak them in warm water for ten minutes before cooking to ensure they soften evenly without cracking.
- wide non-stick skillet
- silicone spatula
- measuring spoons
What goes in.
- 1 lbcylindrical rice cakes (tteok)
- 2 tbspgochujang (Korean chili paste)
- 1 tbspgochugaru (Korean chili flakes)
- 1 tbspsoy sauce
- 1 tbspbrown sugar
- 1.5 cupsanchovy or kelp broth
- 1 cuplow-moisture shredded mozzarella
- 2 stalksscallions, sliced on a bias
Reducing the Sauce
Keep the heat at a steady simmer until the sauce clings to the back of a spoon. If it is too thin, the cheese will slide off the cakes instead of clinging to them.
The method.
Prepare the base
Whisk the gochujang, gochugaru, soy sauce, and sugar into the broth in your skillet over medium-high heat.
Cook the cakes
Add the rice cakes once the sauce begins to bubble. Stir frequently to prevent the cakes from sticking to the bottom of the pan.
Thicken
Simmer for 8 to 10 minutes. The liquid will transform from a thin soup into a glossy, thick coating.
Add the cheese
Turn the heat to low. Scatter the mozzarella over the surface. Cover the pan with a lid for 2 minutes until the cheese is completely melted.
Finish
Remove from heat, sprinkle with scallions, and serve directly from the skillet while the cheese is still bubbling.
Other turns to take.
Fish Cake Addition
Add thinly sliced flat fish cakes during the last 3 minutes of simmering for extra depth.
Soft Boiled Egg
Tuck a peeled, soft-boiled egg into the sauce before adding the cheese.
When it doesn't go to plan.
Use low-moisture mozzarella; fresh mozzarella releases too much water and will thin out your sauce.
Do not walk away while the sauce is reducing, as the sugar content makes it prone to scorching.
If you want more spice, double the gochugaru rather than the gochujang to avoid making the sauce overly salty.
The ones that keep coming up.
Why are my rice cakes hard in the middle?
The sauce was likely reduced too quickly before the cakes had time to absorb the moisture. Keep the simmer gentle.
Can I use cheddar?
Cheddar will work, but it lacks the iconic stretch of mozzarella. A mix of both is an effective middle ground.
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