It’s the first Pinterest Challenge Blog Hop of 2019 and I’m excited to share a tasty dish that I absolutely LOVE…Cheese Tteokbokki (stir fried rice cakes)!
If this is your first time visiting the Pinterest Challenge Blog Hop, it’s all about encouraging and motivating the participants of this hop (and you too) to not just pin, but to make it happen! You can visit my other Pinterest Challenge posts and see what pins inspired me below…
- January 2018 – One Skillet Chicken with Lemon Garlic Cream Sauce
- February 2018 – Dollar Tree St. Patrick’s Day Wreath
- March 2018 – Bourbon Chicken with Vegetables
- April 2018 – Mini Hoop Seashell Wall Hanging
- May 2018 – Giant Mochi Ice Cream
- June 2018 – Matcha Mousse
- July 2018 – Savory Vegetable Pancakes
- August 2018 – Jumbo Jello Gummy Bears
- September 2018 – Halloween Candy Popcorn
- October 2018 – Halloween Plastic Tablecloth Wreath
- November 2018 – Apple Pie Hotteok
- December 2018 – Christmas BINGO Gift Exchange Game
- January 2019 – Cheese Tteokbokki
To join next month’s #pinterestchallenge, click here to sign-up ⇒ February Pinterest Challenge.
The pin that inspired this recipe is from Korean Bapsang, which has a ton of wonderfully delicious Korean recipes. If you love Korean food, you HAVE to visit and try out her recipes…so good! Anyway, we’re here to talk about tteokbokki, a popular Korean street food. It’s basically rice cakes that swim in a spicy sauce. For an in depth explanation and information on ingredients, head to Korean Bapsang.
Before getting to the recipe, I want to talk about the cylinder rice cakes (garaetteok) used in tteokbokki. If you’ve never had Korean rice cakes, the texture is similar to Japanese mochi, but without the sugar. Korean rice cakes used in tteokbokki are made with rice flour and water and have a soft, chewy texture.
I can’t tell you how many times I’ve made cheese tteokbokki. The combo of tteokbokki and marinated meat is awesome and takes things to another flavor level when eaten together. However, tteokbokki can be a bit spicy, at least to my teens, so I temper the spiciness with a bit of cheese. The cheese seems to really help balance out the spiciness and who doesn’t love ooey gooey cheese?!
[click_to_tweet tweet=”Cheese tteokbokki recipe. A tasty Korean street food favorite of spicy rice cakes, cabbage, and fish cake. #recipe #pinterestchallenge #Koreanfood” quote=”Cheese tteokbokki recipe. A tasty Korean street food favorite of spicy rice cakes, cabbage, and fish cake. “]
If you like spicy foods, I think you’ll really enjoy this Korean dish. And for more Pin inspired ideas, make sure to check out the link below.
Shop the recipe:
Korean street food - Rice cakes in a spicy sauce
- 24 pieces rice cakes - about 1/2 a 23 oz. bag
- 1 sheet fish cake - optional
- 3 cups rough chopped cabbage
- 3-4 stalks green onion - chopped 2" length
- 3 cups water
- 3 tsp. Hondashi (bonito fish stock) - optional
- 3 Tbsp. gochujang paste (Korean chili pepper paste)
- 1 Tbsp. gochujaru (Korean chili flakes) - optional
- 2 Tbsp. sugar
- 2 Tbsp. corn syrup
- 1 Tbsp. soy sauce
- 1 Tbsp. minced garlic
- 1/4 - 1/2 cup Mexican blend shredded cheese
Prep - Soak frozen rice cakes in hot water for 15 minutes. Rinse and set aside. Rough chop about a quarter of a small head of cabbage or about 3 cups of cabbage into about 1" x 3" bite size pieces. Rinse, drain, and set aside. Quarter the fish cake sheets and then slice into about 2" x 1/2" pieces. Cut green onions into 1 1/2" pieces.
In a large pan, add water, hondashi, gochujang, gochujaru, sugar, corn syrup, soy, and garlic. Stir and bring the mix to a boil over medium high heat. Add rice cakes and cook for another 10 minutes, stirring frequently to prevent the rice cakes from sticking to the bottom of the pan.
Reduce heat to medium. Add cabbage and fish cakes. Cook additional 10 minutes, again stirring often. Turn heat off and sprinkle cheese and green onions on top of the rices cakes and cabbage. Serve in pan or scoop into serving bowls.
- Mexican cheese blend used in this recipe has a mix of monterey jack, cheddar, queso quesadilla, and asadero cheese. A blend of monterey jack and cheddar will work too. The cheese helps temper the heat from the chili paste and flakes.
- Frozen rice cakes can be found in most Asian markets in the freezer section.
- Leave out the gochujaru if you prefer less spicy foods.
- Don't skip the green onions. It gives this a fresh taste that's a must.
- I use coarse gochujaru in this recipe.
Now let’s see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!
Erlene – My Pinterventures • Jenny – Cookies Coffee and Crafts
Debbee – Debbee’s Buzz • Laurie – My Husband Has Too Many Hobbies
Bri – Halfpint Design • Kelli – K’s Olympic Nest
Julie – Sum of Their Stories • Cherryl – Farm Girl Reformed
Beverly – Across the Boulevard • Debra – Shoppe No. 5
Roseann – This Autoimmune Life • Terri – Our Good Life
T’onna – Sew Crafty Crochet • Joanne – Our Unschooling Journey
Habiba – Craftify My Love • Gail – Purple Hues and Me
Kristie – Teadoddles • Lydia – Lydia’s Flexitarian Kitchen
Kristie – Love My Little Cottage
Michelle – Our Crafty Mom • Emily – Domestic Deadline
Alexandra – Eye Love Knots • Marci – Stone Cottage Adventures
Ali – Home Crafts by Ali • Lauren – Mom Home Guide
Susan – Suzerspace • Audra – Renewed Projects