Cheesy Tteokbokki

For the original recipe, visit BEE the LOVE.

Recipe created by Monique Sourinho, food photographer, stylist, recipe developer, and professional taste tester.

Cheesy Tteokbokki

Serves: 4
Prep Time: 10-12 min
Cook Time: 12-18 min

* 2 lb. Korean rice cakes
* 1 Tbs cooking oil
* 2-3 garlic cloves, minced
* 1 cup Korean sausages, sliced (optional)
* 1 1/2 cups soup stock
* 3 spring onions, chopped into 3” pieces
* 2 tsp toasted sesame oil
* 1 cup low moisture mozzarella, shredded

Tteokbokki Sauce
* 2 Tbs gochujang (Korean chili paste)
* 1 1/2 Tbs gochugaru
* 2 Tbsp granulated sugar (more or less to preference)
* 1 Tbs oyster sauce
* 1 Tbs shoyu (soy sauce)
* 1 Tbs Mirin

Method:
1. Unless rice cakes are soft already, soak in warm water for 10 minutes.
2. Meanwhile, using a small mixing bowl, stir together tteokbokki sauce ingredients until consistent. Set aside.
3. Bring a large pan to medium heat, add cooking oil, garlic, and sausages. Stir to combine and cook until golden and fragrant, about 3-5 minutes.
4. Return the sauce to the pan along with water. Stir until the sauce dissolves, then increase heat to medium high. Once boiling, add the rice cakes. Boil for 5 minutes, or until soft and cooked thoroughly.
5. Reduce heat to medium, then simmer for an additional 2-5 minutes to allow sauce to thicken (as starches release from the rice cakes).
6. When ready, add the sesame oil and green onions, then stir to combine. Top the tteokbokki with an even layer of shredded mozzarella, cover pan with a lid, and reduce heat to low. Cook for a 2-3 minutes, or until cheese melts.
7. When ready, turn off heat, uncover, and garnish with parsley (optional). Serve warm, share, and enjoy! :)