Tteokbokki – Cheesy Korean Rice Cakes

 


Ingredients

  • 3 cups Water
  • 3 tbsp Gochujang korean chili paste
  • 1 tsp Gochugaru korean hot pepper flakes
  • 1 tbsp Soy Sauce
  • 1-2 tbsp Coconut Sugar
  • 1 tbsp Minced Garlic
  • 1 lb Rice Cakes soaked in water for 20 mins if frozen
  • 1 4 x 6 inch Kombo dried kelp
  • 4 oz Napa Cabbage or green cabbage
  • 2 Scallions chopped into 2 -inch pieces
  • 2 slices Plant-based Cheese or Mozzarella

Instructions

  • Add kombu and water to a large pan over medium heat. As water is heating up, stir in the gochujang, gochuaguru, soy sauce, coconut sugar, and garlic, and bring to a boil.
  • Allow to simmer for 5 minutes, then remove and discard kombu. Add in the rice cakes and continue cooking, stirring frequently, until rice cakes are soft (but still chewy) and sauce is thickened, about 7-10 minutes. 
  •  Add in the cabbage and scallions, and simmer for an additional 4-5 minutes. Remove from heat and top with the cheese (either grated or the entire slice), and cover until cheese is melted.
  • Alternatively, if using a cast-iron pan, place entire pan into an oven on broiler setting and heat with oven door open for 1-2 minutes until cheese is melted and bubbly.
  • Serve hot.

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