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Tteokbokki with Parmesan Cheese

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We almost missed our chance to make this one. A pack of Korean rice cakes had been sitting in the fridge while we kept saying, “We’ll make them this weekend.” Then just a few days before they expired, my friend Ivy from @ivyskitchn on insta shared her tteokbokki recipe, and it felt like the perfect sign to finally give it a try.

 

The first bite completely surprised us. The rice cakes were so soft and chewy, wrapped in a rich, spicy, slightly sweet sauce that was unlike anything we’d ever eaten before. We instantly understood why tteokbokki is such a beloved Korean comfort food. It was definitely a spicy kind of love though, so after making it a few more times, we adjusted the heat to better suit our taste while keeping all the cozy, bold flavors we fell for.

  • Total Time: 25 minutes
  • Yield: 2 bowls 1x

Ingredients

Units Scale
  • 1 pack Korean rice cakes (450 g)
  • 200 ml chicken broth
  • 200 ml water
  • 3 scallions, greens sliced
  • 1 tsp gochugaru
  • 2 tsp light soy sauce
  • 1 tbsp white sugar
  • 3 tbsp gochujang
  • 3 garlic cloves, minced
  • 50 g parmesan cheese (or mozzarella), grated
  • 1 tbsp fried onions
  • Gochugaru, for topping
  • Parmesan cheese, for topping

Instructions

  1. Soak rice cakes in warm water for 10 to 15 minutes. Drain.
  2. Mix garlic, gochugaru, soy sauce, sugar, and gochujang in a bowl.
  3. Heat a shallow pan over medium heat. Bloom the sauce for 30 seconds, then add chicken broth and water. Bring to a gentle simmer.
  4. Add rice cakes and cook for 10 minutes with the lid half covering the pan, stirring occasionally. Finish with grated parmesan.
  5. Serve with the sauce and top with scallions, fried onions, gochugaru, and parmesan.
  • Author: Dishcovery
  • Prep Time: 15 min
  • Cook Time: 10 minutes

Find it online: https://dishcoveryblog.com/tteokbokki-with-parmesan-cheese/