Cheese tteokbokki

20分 · 2人分

The sauce has to reduce before it clings to the rice cakes. Eat it straight away, since they firm up as they cool.

材料

• 400 g Korean rice cakes
• 100 g Korean fish cake
• 100 g Mozzarella
• 2 tbsp Gochujang
• 1 tbsp Gochugaru
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 3 cloves Garlic
• 2 stalks Spring onion
• 500 ml Water

作り方

1. Soak the rice cakes in warm water for 10 minutes if they are hard or straight from the fridge, then pull them apart.
2. Cut the fish cake into bite-sized pieces and the spring onion into 4 cm lengths.
3. Bring the 500 ml water to a boil with the gochujang, gochugaru, sugar, soy sauce and minced garlic.
4. Add the rice cakes and fish cake and cook over medium heat for about 8 minutes, stirring now and then so nothing sticks.
5. Once the sauce thickens and coats the rice cakes, fold in the spring onion.
6. Scatter the mozzarella over the top, cover for 2 minutes until it melts and serve hot.

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