Cheese Tteokbokki Skillet 1769468784060 Ytd4

Ingredients

• 1 pound Korean cylinder rice cakes (garae-tteok)
• 2 cups Anchovy broth or water
• 3 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Gochugaru (Korean chili flakes)
• 1 tablespoon Soy sauce
• 2 tablespoons Sugar
• 1 tablespoon Minced garlic
• 2 sheets Korean fish cakes (eomuk), sliced
• 3 stalks Green onions, chopped
• 1.5 cups Shredded mozzarella cheese
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Soak the rice cakes in warm water for 10 minutes to soften if they are refrigerated or frozen.

2. 2

   In a large skillet, combine the broth, gochujang, gochugaru, soy sauce, sugar, and garlic over medium-high heat.

3. 3

   Stir the sauce mixture constantly until the paste is fully dissolved and the liquid begins to boil.

4. 4

   Add the drained rice cakes and sliced fish cakes to the skillet, stirring to coat them in the sauce.

5. 5

   Reduce heat to medium and simmer for 8-10 minutes, stirring occasionally to prevent the rice cakes from sticking to the bottom.

6. 6

   Once the sauce has thickened and the rice cakes are soft and chewy, stir in half of the green onions.

7. 7

   Spread the shredded mozzarella evenly over the top of the mixture and cover the skillet with a lid for 2 minutes until the cheese is fully melted.

8. 8

   Garnish with the remaining green onions and sesame seeds before serving directly from the skillet.