Seafood Cheese Tteokbokki (Spicy Rice Cake)

Name: Seafood Cheese Tteokbokki (Spicy Rice Cake)
Prep time: 10 min
Cook time: 30 min
Yield: 3 serving
Ingredients: 1 pound tteokbokki tteok; 1 small piece dashima (about 3 inch square), dried kelp; 6 small shrimp; 1/2 small squid; 3 ounces green cabbage (yangbaechu, 양배추); 1 scallion; 1/2 cup mozzarella cheese (or pizza blend); 1 tablespoon gochujang, 고추장 (Korean red chili pepper paste); 1 tablespoons gochugaru, 고추가루 (Korean red chili pepper flakes); 1.5 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon corn syrup or oligo syrup; 2 teaspoons minced garlic

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Prep Time
10 mins
Cook Time
10 mins
Servings
3
Course
Appetizer

Seafood Cheese Tteokbokki (Spicy Rice Cake)

Michael Cole

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Cheesy, spicy Korean rice cake (tteokbokki) with seafood!

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Ingredients

Servings

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

Sauce

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

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Instructions

Soak the rice cakes for about 20 minutes if hardened or refrigerated.
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.
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.
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.
Add the cabbage. Continue to cook, stirring constantly, for an additional 2 - 4 minutes. Taste the sauce, and adjust the seasoning if needed.
Mix in the seafood and scallion, and continue to cook, stirring, until the seafood is almost cooked.
Add the cheese on top. You can melt the cheese over the stove top, covered, or in the microwave, or under the oven broiler.

Notes

Adjust the amount of chili pepper flakes (gochugaru) if you want to increase or decrease the spicy level without altering the saltiness and sweetness.