Cheesy Buldak Tteokbokki
Cheesy Buldak Tteokbokki
Ingredients
For the Buldak Sauce
- 1/4 cup gochujang
- 2 tablespoons gochugaru
- 2 tablespoons soy sauce
- 2 tablespoons corn syrup, or honey/granulated sugar
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon black pepper
- 1 tablespoon sesame oil
- 1/2 cup chicken broth, or water
For the Tteokbokki
- 1 pound Korean rice cakes (garaetteok), soaked in warm water for 20 minutes, then drained
- 4 ounces fish cakes (eomuk), cut into triangles or strips
- 2 cups green cabbage, roughly chopped
- 1/2 onion, sliced
- 2 scallions, cut into 2-inch pieces
- 1 1/2 cups mozzarella cheese, shredded
- 1 tablespoon vegetable oil
For Garnish (Optional)
- 1 teaspoon roasted sesame seeds
- 1 scallion, thinly sliced
Instructions
- 1
Prepare the rice cakes: Place the Korean rice cakes in a bowl and cover with warm water. Let them soak for 20 minutes to soften. Drain well before use.
⏱️ 20 min
- 2
Make the buldak sauce: In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, corn syrup, minced garlic, minced ginger, black pepper, sesame oil, and chicken broth until well combined. Set aside.
⏱️ 5 min
- 3
Sauté aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté for 2-3 minutes until softened.
⏱️ 3 min•🌡️ 375
- 4
Add vegetables and rice cakes: Add the chopped green cabbage and soaked, drained rice cakes to the skillet. Stir-fry for 3-4 minutes.
⏱️ 4 min
- 5
Combine with sauce: Pour the prepared buldak sauce over the ingredients in the skillet. Stir well to coat everything evenly. Bring to a simmer.
⏱️ 2 min
- 6
Add fish cakes: Once simmering, add the cut fish cakes and 2-inch scallion pieces. Continue to simmer, stirring occasionally, for 8-10 minutes, or until the sauce has thickened to your desired consistency and the rice cakes are tender and chewy.
⏱️ 10 min
- 7
Add cheese: Reduce heat to low. Sprinkle the shredded mozzarella cheese evenly over the top of the tteokbokki. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min•🌡️ 200
- 8
Serve: Remove from heat. Garnish with roasted sesame seeds and thinly sliced scallions, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Buldak Tteokbokki
Ingredients
For the Buldak Sauce
- 1/4 cup gochujang
- 2 tablespoons gochugaru
- 2 tablespoons soy sauce
- 2 tablespoons corn syrup, or honey/granulated sugar
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon black pepper
- 1 tablespoon sesame oil
- 1/2 cup chicken broth, or water
For the Tteokbokki
- 1 pound Korean rice cakes (garaetteok), soaked in warm water for 20 minutes, then drained
- 4 ounces fish cakes (eomuk), cut into triangles or strips
- 2 cups green cabbage, roughly chopped
- 1/2 onion, sliced
- 2 scallions, cut into 2-inch pieces
- 1 1/2 cups mozzarella cheese, shredded
- 1 tablespoon vegetable oil
For Garnish (Optional)
- 1 teaspoon roasted sesame seeds
- 1 scallion, thinly sliced
Instructions
- 1
Prepare the rice cakes: Place the Korean rice cakes in a bowl and cover with warm water. Let them soak for 20 minutes to soften. Drain well before use.
⏱️ 20 min - 2
Make the buldak sauce: In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, corn syrup, minced garlic, minced ginger, black pepper, sesame oil, and chicken broth until well combined. Set aside.
⏱️ 5 min - 3
Sauté aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté for 2-3 minutes until softened.
⏱️ 3 min•🌡️ 375 - 4
Add vegetables and rice cakes: Add the chopped green cabbage and soaked, drained rice cakes to the skillet. Stir-fry for 3-4 minutes.
⏱️ 4 min - 5
Combine with sauce: Pour the prepared buldak sauce over the ingredients in the skillet. Stir well to coat everything evenly. Bring to a simmer.
⏱️ 2 min - 6
Add fish cakes: Once simmering, add the cut fish cakes and 2-inch scallion pieces. Continue to simmer, stirring occasionally, for 8-10 minutes, or until the sauce has thickened to your desired consistency and the rice cakes are tender and chewy.
⏱️ 10 min - 7
Add cheese: Reduce heat to low. Sprinkle the shredded mozzarella cheese evenly over the top of the tteokbokki. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min•🌡️ 200 - 8
Serve: Remove from heat. Garnish with roasted sesame seeds and thinly sliced scallions, if desired. Serve immediately.
⏱️ 1 min