Cheesy Buldak Tteokbokki
Cheesy Buldak Tteokbokki
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/4 teaspoon black pepper
For the Buldak Sauce
- 1/4 cup gochujang
- 2 tablespoons gochugaru, adjust to desired spice level
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 4 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 1/2 cups chicken broth
For the Tteokbokki
- 1 pound Korean rice cakes (garaetteok), cylindrical, soaked in warm water for 15 minutes if frozen or hard
- 4 ounces fish cakes (eomuk), cut into triangles or strips
- 2 green onions, sliced, divided
- 1 1/2 cups mozzarella cheese, shredded
For Garnish (Optional)
- 1 teaspoon toasted sesame seeds
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1/4 teaspoon of black pepper. Mix well and set aside to marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
If using hard or frozen rice cakes, place them in a bowl and cover with warm water. Let them soak for at least 15 minutes to soften. Drain well before use.
⏱️ 15 min
- 3
In another bowl, whisk together the gochujang, gochugaru, 2 tablespoons of soy sauce, granulated sugar, minced garlic, grated ginger, sesame oil, and chicken broth until the sauce is smooth and well combined.
⏱️ 5 min
- 4
Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and mostly cooked through, about 5-7 minutes.
⏱️ 7 min
- 5
Pour the prepared buldak sauce over the chicken in the skillet. Bring the mixture to a simmer. Add the drained rice cakes and fish cakes. Stir to coat everything evenly.
⏱️ 2 min
- 6
Reduce the heat to medium-low, cover the skillet, and let it simmer for 8-10 minutes, stirring occasionally, until the rice cakes are tender and chewy, and the sauce has thickened to your desired consistency.
⏱️ 10 min
- 7
Stir in about half of the sliced green onions. Sprinkle the shredded mozzarella cheese evenly over the top of the tteokbokki. Cover the skillet again and cook for 2-3 minutes, or until the cheese is completely melted and bubbly.
⏱️ 3 min
- 8
Remove from heat. Garnish with the remaining sliced green onions and toasted sesame seeds, if desired. Serve immediately and enjoy the spicy, cheesy goodness!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Buldak Tteokbokki
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/4 teaspoon black pepper
For the Buldak Sauce
- 1/4 cup gochujang
- 2 tablespoons gochugaru, adjust to desired spice level
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 4 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 1/2 cups chicken broth
For the Tteokbokki
- 1 pound Korean rice cakes (garaetteok), cylindrical, soaked in warm water for 15 minutes if frozen or hard
- 4 ounces fish cakes (eomuk), cut into triangles or strips
- 2 green onions, sliced, divided
- 1 1/2 cups mozzarella cheese, shredded
For Garnish (Optional)
- 1 teaspoon toasted sesame seeds
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1/4 teaspoon of black pepper. Mix well and set aside to marinate while you prepare the other ingredients.
⏱️ 5 min - 2
If using hard or frozen rice cakes, place them in a bowl and cover with warm water. Let them soak for at least 15 minutes to soften. Drain well before use.
⏱️ 15 min - 3
In another bowl, whisk together the gochujang, gochugaru, 2 tablespoons of soy sauce, granulated sugar, minced garlic, grated ginger, sesame oil, and chicken broth until the sauce is smooth and well combined.
⏱️ 5 min - 4
Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and mostly cooked through, about 5-7 minutes.
⏱️ 7 min - 5
Pour the prepared buldak sauce over the chicken in the skillet. Bring the mixture to a simmer. Add the drained rice cakes and fish cakes. Stir to coat everything evenly.
⏱️ 2 min - 6
Reduce the heat to medium-low, cover the skillet, and let it simmer for 8-10 minutes, stirring occasionally, until the rice cakes are tender and chewy, and the sauce has thickened to your desired consistency.
⏱️ 10 min - 7
Stir in about half of the sliced green onions. Sprinkle the shredded mozzarella cheese evenly over the top of the tteokbokki. Cover the skillet again and cook for 2-3 minutes, or until the cheese is completely melted and bubbly.
⏱️ 3 min - 8
Remove from heat. Garnish with the remaining sliced green onions and toasted sesame seeds, if desired. Serve immediately and enjoy the spicy, cheesy goodness!
⏱️ 1 min