Spicy Tteokbokki Nachos

Ingredients

• 250 g Tteokbokki rice cakes (tteok)
• 120 g Potato chips
• 2 tbsp Gochujang (Korean chili paste)
• 1 tsp Gochugaru (Korean chili flakes)(optional)
• 1 tbsp Soy sauce
• 1 tbsp Brown sugar
• 1 tsp Rice vinegar
• 120 ml Water
• 120 g Cheddar cheese, shredded
• 1 tsp Sesame oil(optional)
• 1 tsp Sesame seeds(optional)

Instructions

1. 1

   Prep (10 minutes): If your rice cakes are frozen, rinse briefly under cool water and drain. Shred cheese if needed. Preheat the broiler on high and place a rack in the upper third of the oven.

2. 2

   Cook (15 minutes): In a saucepan, whisk gochujang, soy sauce, brown sugar, rice vinegar, and water until smooth. Bring to a simmer, then add rice cakes and cook, stirring occasionally, until tender and the sauce thickens, 10–12 minutes. Stir in sesame oil if using.

3. 3

   Assemble and broil: Spread chips on a broiler-safe tray. Spoon the hot tteokbokki sauce-coated rice cakes over the chips, then sprinkle with shredded cheddar. Broil until the cheese is melted and bubbly, about 2–3 minutes. Sprinkle sesame seeds if using and serve immediately.