One chilly evening, I found myself craving something comforting and delicious. I was scrolling through recipes online when I stumbled upon Cheesy Korean Rice Cakes. The vibrant photos of gooey cheese melting over chewy rice cakes caught my eye. I thought about the mix of spicy gochujang and rich chicken broth, and my mouth began to water. I decided I had to make this dish for dinner that night.
Gathering Ingredients
With excitement, I gathered all the ingredients from my kitchen. I had chicken stock, gochujang, and even some rice cakes I had bought a while back. I also grabbed sesame oil, scallions, and a few hard-boiled eggs from the fridge. As I laid everything out on the counter, I felt like a chef ready to create something special. The colorful ingredients looked inviting, and I couldn’t wait to start cooking.
Cooking with Love
As I began cooking, delicious smells filled my kitchen. I mixed the chicken broth and gochujang in a pan, and the spicy aroma wafted through the air. I added the rice cakes and watched them soak up the sauce, becoming soft and chewy. Finally, I stirred in the fish cakes, sesame seeds, and sliced scallions. When I sprinkled the mozzarella cheese on top, I felt a surge of happiness. It was almost ready, and I knew it would be amazing.
When I took the dish out of the oven, I couldn’t wait to dig in. The Cheesy Korean Rice Cakes looked beautiful with their vibrant red sauce and melted cheese. I served it in a rustic pan, just like I had seen in the pictures. The first bite was everything I hoped for—I love to cook Cheesy Korean Rice Cakes because spicy, savory, and cheesy all at once! I shared it with my family, and we enjoyed it together. It was the perfect dish for a cozy night in, and I knew I would make it again soon.
Table of Contents
Chef’s Notes-Cheesy Korean Rice Cakes
- Look for cylindrical rice cakes in Asian grocery stores; they should be soft and chewy. If they are hard or frozen, soak them in warm water for about 30 minutes to soften before using.
- Adjust the amount of gochujang to control the spice level. For milder flavor, use less, or mix in a bit of honey for sweetness.
- If you can’t find fish cakes, you can use tofu or omit them entirely for a vegetarian version.
- If the sauce becomes too thick while cooking, gradually add more chicken stock to achieve the desired consistency.
- For an even melt, cover the pan while the cheese melts. This will trap steam and help the cheese become gooey.
- Serve with a side of kimchi or pickled vegetables to enhance the flavors and add a crunchy texture.
- If you have leftovers, store them in an airtight container in the refrigerator. Reheat on the stove with a splash of chicken stock to restore moisture.
Cheesy Korean Rice Cakes
4
servings10
minutes15
minutes450
kcal25
minutesDive into the world of Korean cuisine with this delightful Cheesy Korean Rice Cakes recipe! This dish is a perfect blend of spicy, savory, and cheesy flavors that will tantalize your taste buds. Imagine the soft, chewy texture of rice cakes smothered in a rich, spicy sauce, topped with melted mozzarella cheese. It’s a culinary experience you won’t want to miss! Whether you’re a fan of Korean food or just looking for something new to try, this recipe is sure to impress. Perfect for a cozy night in or a fun dinner party with friends!
Ingredients
1 1/2 cups chicken stock
2 tablespoons Korean chili paste (gochujang)
1 teaspoon soy sauce
1 teaspoon granulated sugar
1 tablespoon Korean red pepper flakes (gochugaru)
2 cups cylindrical rice cakes
2 hard-cooked eggs
2 sheets of fish cakes, cut into triangles
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil
4 stalks scallions, sliced
Shredded mozzarella cheese for topping
Directions
- Cooking the Sauce – In a nonstick pan over medium-high heat, combine chicken stock, gochujang, soy sauce, sugar, and gochugaru. Bring to a boil.
- Cooking Rice Cakes – Add rice cakes to the boiling sauce. Stir occasionally to prevent sticking and cook for about 4 minutes until the sauce thickens.
- Melting Cheese – Sprinkle mozzarella cheese over the top. Cover and return to low heat until brown cheese melts.
- Final Touches-Serve immediately
Equipment
- cutting board
- chef’s knife
- nonstick pan
- mixing bowls
Notes
- For a successful dish, ensure the rice cakes are well-coated in sauce before adding cheese to prevent drying out. Serve with a side of kimchi or pickled vegetables for an authentic Korean experience. Feel free to add sliced mushrooms or bell peppers for extra flavor and texture!
Nutrition Facts
- Calories: 450kcal
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 100mg
- Sodium: 800mg
- Potassium: 200mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 5g
- Protein: 15g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 2mg
FAQ- Cheesy Korean Rice Cakes
Can I make this dish vegetarian?
Yes! Substitute chicken broth with vegetable broth, and replace fish cakes with tofu or simply omit them.
How can I adjust the spice level?
You can reduce the amount of gochujang or add more sugar to balance the heat. Alternatively, use a milder chili paste.
What should I serve with Cheesy Korean Rice Cakes?
They pair well with kimchi, pickled vegetables, or a fresh salad to add contrast to the dish’s richness.
Can I use a different type of cheese?
While mozzarella is traditional for its melting qualities, you can experiment with other cheeses like cheddar or gouda for a different flavor.
How do I store leftovers?
Place leftovers in an airtight container and refrigerate. Reheat gently on the stove with a little broth to prevent drying out.
