Tteokbokki covered with cheese
Cheese-filled tteokbokki that you can easily make when you're tired of regular tteokbokki.
1 serving
Within 15 minutes
베르무어
Ingredients
  • Tteokbokki and rice cake
    250g
  • mozzarella cheese
    1/2cup
  • Slice cheese
    1ea
  • Red pepper powder
    2spoon
  • Sugar
    4spoon
  • crushed garlic
    1spoon
  • red pepper paste
    3spoon
  • Ketchup
    4spoon
  • Water
    50ml
Cooking Steps
STEP 1/6
Soak rice cakes in warm water beforehand.
STEP 2/6
Mix together the prepared seasoning.
STEP 3/6
When the rice cake is sufficiently soaked, put oil in the pan, add the rice cake, and cook it over medium heat.
STEP 4/6
When the rice cake becomes crispy on the outside and soft on the inside, add the prepared seasoning and stir-fry.
STEP 5/6
Stir-fry the rice cake over low heat until it is soft, and when the rice cake is cooked, sprinkle mozzarella cheese on top, put sliced cheese on it, cover it, turn off the heat, and cook it over residual heat.
STEP 6/6
Sprinkle a little parsley over the cheese and it's done. (You can add sesame or chives.)
As soon as you put in the sauce, it splatters a lot around you. Don't cook in white. It is better to soak the rice cake in advance.
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