Rosé Cheesy Creamy Tteokbokki (Print Version)
Soft rice cakes in a creamy, spicy sauce with melted mozzarella and savory fishcake.
# Ingredients:
→ Main
01 -
1 cup Korean rice cakes, rinsed under cold water
02 -
1 cup unsalted chicken stock
03 -
1/2 cup heavy cream
04 -
1 fishcake, thinly sliced
05 -
1 stalk spring onion, finely chopped for garnish
06 -
1 clove garlic, minced
07 -
1/2 onion, thinly sliced
08 -
1 tablespoon gochujang
09 -
1 teaspoon gochugaru
10 -
1 teaspoon light soy sauce
11 -
1 tablespoon honey
12 -
1/2 teaspoon sesame oil
13 -
1/2 cup shredded mozzarella cheese
# Steps:
01 -
Heat a skillet over medium heat and add a splash of oil. Sauté the sliced onion and minced garlic until aromatic and translucent.
02 -
Pour in unsalted chicken stock, add gochujang, gochugaru, light soy sauce, honey, and sesame oil. Stir thoroughly and bring the mixture to a boil.
03 -
Add rinsed rice cakes to the pan. Let simmer until they become tender and heated through, stirring occasionally.
04 -
Add sliced fishcake to the pan, stirring to evenly distribute and allow to warm through.
05 -
Reduce heat to low and pour in the heavy cream. Stir gently until the sauce turns a pale pink. Sprinkle mozzarella over the top. Cover with a lid and allow cheese to melt completely.
06 -
Remove lid and sprinkle with spring onion. Transfer to serving vessel and present immediately.
# Notes:
01 -
Briefly soak or rinse rice cakes in cold water to help prevent sticking and ensure even texture.