Seafood Cheese Tteokbokki (Spicy Rice Cake)

Ingredients

• Rice cake

  Cracker (include hain mini rice cakes)

  25g

• Herring eggs on giant kelp

  Fish, pacific (alaska native)

  33g

• Shrimp

  Crustaceans, mixed species, raw

  2 small or 10g

• Cabbage

  Savoy, raw

  1 oz or 28g

• Scallions

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

  ⅓ medium or 5g

• Mozzarella cheese

  Part skim milk

  ³⁄₁₆ cup, diced or 22g

• Green peppers

  Hot chili, raw

  ⅓ tbsp, chopped or 3g

• Soy sauce

  Regular sodium, Shoyu

  ½ tbsp or 8g

• Sugar

  White, granulated sugar

  ⅓ tbsp or 4g

• Corn syrups

  Dark

  ⅓ tbsp or 7g

• Garlic

  Raw

  ⅔ tsp or 2g

Directions

1. 1. Soak the rice cakes for about 20 minutes if hardened or refrigerated. 2. Clean the shrimp (saving the shells if peeling) and squid, and cut the squid into small pieces. Cut the cabbage and scallions into about 2-inch long pieces. 3. Add 2 cups of water, dashima, and shrimp shells, if available, to a pan. Bring it to a boil, and continue to boil for 5 minutes. Remove the dashima and shrimp shells. Preheat the oven broiler if you want to use it to melt the cheese. 4. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the sauce mix. Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. Stir frequently so the rice cakes don't stick to the bottom of the pan. 5. Add the cabbage. Continue to cook, stirring constantly, for an additional 2 - 4 minutes. Taste the sauce, and adjust the seasoning if needed. 6. Mix in the seafood and scallion, and continue to cook, stirring, until the seafood is almost cooked. 7. Add the cheese on top. You can melt the cheese over the stove top, covered, or in the microwave, or under the oven broiler.

Similar Foods

• Rice Cake with Cheese Snack
• Rice Cake with Lox & Cream Cheese
• Rice Cake with Cottage Cheese, Cucumber & Dill
• Rice Cake with Strawberries, Cottage Cheese, and Honey
• Hungarian Cottage Cheese Spread
• Rice Cake with Dried Apricot and Ricotta