Cheese Tteokbokki
A creamy cheese tteokbokki variation softens the chile heat with milk, cream, and a blanket of cheese. The rice cakes stay springy in the rosy sauce, making a rich street-food-style pan for sharing.
π Recipe adapted from Wikidata (Dish)
Rinse and separate the rice cakes, soaking them briefly if they are very firm.
Bring stock, milk, gochujang, gochugaru, and soy sauce to a gentle simmer.
Add rice cakes and optional fish cake, stirring until the sauce turns rosy and lightly thick.
Fold in part of the cheese, then sprinkle the rest over the top and cover until melted.
Garnish with scallions and serve while the sauce is creamy and the cheese still pulls.
π· Perfect Pairings
Complete your meal with these
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