Seafood Cheese Tteokbokki (Spicy Rice Cake)
Cheesy, spicy Korean rice cake (tteokbokki) with seafood!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound tteokbokki tteok (떡볶이 떡)
- 1 small piece dashima (about 3 inch square), dried kelp
- 6 small shrimp (save shells if peeling)
- 1/2 small squid
- 3 ounces green cabbage (yangbaechu, 양배추)
- 1 scallion
- 1/2 cup mozzarella cheese (or pizza blend) (Use more if desired)
- 1 tablespoon gochujang, 고추장 (Korean red chili pepper paste)
- 1 tablespoons gochugaru, 고추가루 (Korean red chili pepper flakes) (adjust to taste - see note)
- 1.5 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon corn syrup or oligo syrup (or use more sugar (about ⅔ tablespoon))
- 2 teaspoons minced garlic
Instructions
- 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.