Cheese Tteokbokki (Spicy Rice Cakes with Mozzarella)
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Ingredients
- 500 g tteok (korean rice cakes)
- 2 tbsp gochujang paste
- 1 tbsp gochugaru (korean chilli flakes)
- 1 tbsp caster sugar
- 1 tbsp soy sauce
- 2 spring onions, sliced
- 150 g mozzarella, grated
- 500 ml vegetable stock
Nutrition (per serving)
- Calories
- 445 kcal
- Protein
- 15.6 g
- Carbohydrate
- 72.1 g
- of which sugars
- 7 g
- Fat
- 9.4 g
- of which saturates
- 5.5 g
- Fibre
- 2.4 g
- Salt
- 3.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice cakes in cold water for 10 minutes if firm, then drain.
- 2
Bring the vegetable stock to the boil in a wide pan and whisk in the gochujang, gochugaru, sugar and soy sauce.
- 3
Add the rice cakes and simmer for 8-10 minutes, stirring often, until soft and the sauce has thickened and coats them.
- 4
Scatter over the mozzarella and cover for 2 minutes until melted.
- 5
Scatter with spring onions and serve hot straight from the pan.
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