Cheesy Korean Rice Cakes

Ingredients

• Water

  Plain, clean water

  3 cup or 710g

• Gochujang

  Unknown

  1 ¹⁵⁄₁₆ oz or 54g

• Gochugaru Korean Chile Flakes

  Mother In Law's

  ⅓ tbsp or 4g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  9 teaspoon or 36g

• Garlic

  Raw

  1 tbsp or 9g

• Korean Rice Cake

  Hanasia

  16 oz or 457g

• Kombu Sea Vegetable

  Eden

  1 7 inch piece or 7g

• Napa Cabbage

  Freshdirect

  4 oz or 113g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Mozzarella cheese

  Whole milk

  2 slices or 57g

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve hot.
6. Recipe by: Hannah Che @hannah_chia (source: https://plantd.co/tteokbokki-cheesy-korean-rice-cakes/)

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