How To Cook Korean Rice Cake With Cheese

1 prepare boiled eggs cut the veggies and abura age. These are essentially skewers of chewy cylindrical korean rice cakes and mozzarella cheese griddled and melted together until golden brown and crisp then drizzled with optional sweetened condensed milk for a sweet and savory bite. Stir in the sauce ingredients.

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When it has boiled turn down to medium heat and add rice cake.

How to cook korean rice cake with cheese. It was originated from the tteok jjim a royal dish made from sliced thick buns meat eggs and spices and grilled. Brush the spicy sauce onto the rice cake skewers evenly and sprinkle shredded cheddar cheese on top. 2 in a bowl mix gochujang sauce.

Preheat the oven to 350 degrees while waiting get a sheet of aluminum foil to lie flat on a baking sheet and place the rice cake skewers on the foil. Bring a pot of water to a boil and cook rice cakes until soft. Drain and rinse with cold water.

Transfer to a small plate to serve enjoy while hot. Over medium heat add the cheese sauce into a pot. Add the rice cakes.

Add the cheese sauce ingredients into a blender and blend until smooth. Bake for about 10 minutes. Preheat the oven broiler if you want to use it to melt the cheese.

3 boil the water in a frying pan. Bring it to a boil over medium high heat stirring to dissolve the sauce mix. Tteokbokki tokbokki is a traditional korean rice savory cake which is also a popular fast food usually sold at pojangmacha stalls.