Cheesy Tteokbokki


Apr 10, 2023

1 min read

500 gr Korean Rice Cakes
45 gr Onions (finely sliced)
500 gr Chicken Stock
15 gr Gochujang
5 gr Chilli Flakes
1/2 tbsp Sugar
1 tsp Soy Sauce
    Sesame Seeds
    Spring Onion (chopped)
150 gr Anchor Extra Stretch+ Mozzarella


  1. Soak rice cakes in water for 10 minutes and drain off water.
  2. In a bowl, mix gochujang, chilli flakes, sugar and soy sauce into a smooth paste, set aside.
  3. In a frying pan, heat some oil and add finely sliced onions, fry until slightly brown.
  4. Add chicken stock and bring it to boil.
  5. Add soaked rice cakes and gochujang mixture, stir well and let it simmer on medium heat.
  6. Stir occasionally until the broth starts to thicken.
  7. Remove from heat, sprinkle sesame seeds and chopped spring onions.
  8. Sprinkle Anchor Extra Stretch+ Mozzarella cheese over one serving of tteokbokki.
  9. Bake at 230°C until cheese melts.
  10. Garnish with chopped scallions.



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