Seafood Cheese Tteokbokki (Spicy Rice Cake)
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
3
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Course
Appetizer
Seafood Cheese Tteokbokki (Spicy Rice Cake)
Description
This recipe for Seafood Cheese Tteokbokki starts by soaking rice cakes to soften them if needed, then preparing a broth by boiling water with dried kelp and shrimp shells to extract flavor. The spicy sauce is made from gochujang, gochugaru, soy sauce, sugar, corn syrup, and minced garlic, which is brought to a boil before adding the rice cakes. The rice cakes cook until tender and the sauce thickens. Cabbage adds a mild crunch and sweetness while the seafood—shrimp and squid—are folded in last to cook through.
Shredded mozzarella cheese is stirred in and sometimes melted under a broiler, adding richness and creaminess to the spicy, umami sauce. The dish blends a chewy texture from the rice cakes, a gentle bite from the seafood, with a balance between fiery heat and smooth cheese. The cooking involves simmering to meld flavors and careful seasoning adjustments.
Seafood Cheese Tteokbokki can be a main dish showcasing bold Korean flavors, suitable for sharing. Adjusting the level of chili flakes personalizes the heat intensity. The addition of mozzarella gives a fusion twist that softens the traditional spicy kick.
Ingredients
- 1 pound tteokbokki rice cakes 떡볶이 떡
- 1 dried kelp small piece dashima (about 3 inch square
- 6 Shrimp save shells if peeling, small
- 1/2 squid small
- 3 ounces green cabbage yangbaechu, 양배추
- 1 scallion
- 1/2 cup mozzarella cheese Use more if desired, or pizza blend
Sauce
- 1 tablespoon gochujang 고추장, Korean red chili pepper paste
- 1 tablespoons gochugaru adjust to taste - see note, 고추가루, Korean red chili pepper flakes
- 1.5 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon corn syrup or use more sugar (about ⅔ tablespoon, or oligo syrup
- 2 teaspoons garlic minced
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 Korean chili flakes (gochugaru) to control spiciness without affecting sweetness or saltiness.
User Reviews
Overall Rating
4.5
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