Cheese Tteokbokki

Time: 15mins

Servings: 1

• 250g tteokbokki (rice cakes)

• 1 sheet of fish cake cut into quarters

• 1x cup of cabbage chopped

• 1 spring onion or 1/4 brown onion (sliced)

• 1x tbs gochujang

• 1 cup anchovy broth (if you don't have this use 1 cup of water with 1x tbs of Hon Tsuyu)

• 1/2x tbs red pepper flakes (or to taste)

• Cheese (Cheddar or American or Mozzarella)

• Chopped spring onions and sesame seeds for garnish

 

Step 1: Wash and then boil tteokbokki for 3mins and place aside

 

Step 2: Bring your anchovy broth to a simmer 

 

Step 3: Put spring onions, gochujang red pepper flakes, fish cake and cabbage into the broth. Make sure all the gochujang is well combined into the water.

 

Step 4: Put your tteokbokki in and mix well and cook for a further couple of minutes.

 

Step 5: Put your cheese on top and cover until melted.

 

Step 6: Garnish with chopped spring onions and sesame seeds. Serve and enjoy!

 

 

 

 

 

 

 

 

 

 

 

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