Best Spicy Korean Rice Cake With Cheese Cheese Tteokbokki Recipes

Spicy Korean Rice Cake With Cheese (Cheese Tteokbokki) image

Provided by ducky007

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

600 g Korean Rice Cakes
2 tofu (abura age, sheets of fried tofu, sliced bite size)
1 small onion (finely chopped)
1 leek (finely chopped)
1 carrot (rectangular slices)
3 hard-boiled eggs (cut into half)
400 ml water (you can adjust thickness of sauce)
1 tablespoon sesame seeds (white)
50 g cheese (shredded)
4 tablespoons red chili paste (gochujang miso)
1 tablespoon tomato ketchup
1 tablespoon honey
1 tablespoon sugar
2 teaspoons garlic (minced)
1 teaspoon ground red chili pepper

Steps:

1) Prepare boiled eggs, cut the veggies and abura-age.
2) In a bowl, mix gochujang sauce.
3) Boil the water in a frying pan. When it has boiled turn down to medium heat and add rice cake.
4) When rice cake is soft, simmer on a low heat and add all ingredients and combine with gochujang sauce.
5) When veggies are cooked through and sauce is thick, top with shredded cheese.
6) Sprinkle white sesame seed on top.

Nutrition Facts : Calories 173.5, Fat 8.3, SaturatedFat 3.3, Cholesterol 147.9, Sodium 228.7, Carbohydrate 17.2, Fiber 1.4, Sugar 11.1, Protein 8.4

Spicy Korean Rice Cakes (Tteokbokki) image

Provided by Julia Moskin

Time 20m

Yield 2 servings

Number Of Ingredients 11

8 ounces fresh or thawed frozen tteok (see note)
4 ounces beefsteak, such as chuck or sirloin, very thinly sliced
1/2 teaspoon soy sauce
2 teaspoons sesame oil
2 cloves garlic, minced
1 small onion, thinly sliced
2 cups green cabbage, cut crosswise into large pieces (optional)
1 to 2 tablespoons gochujang (Korean chile paste)
1 to 2 teaspoons sugar
2 scallions, cut into 1-inch batons
Sesame seeds

Steps:

Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
Mix in scallions and serve hot, sprinkled with sesame seeds.