Ttoekbokki with cheese
Please note I've never had ttoekbokki. We ended up with extra rice cakes from our hot pot night (that will be another post when we try it again) and because I wanted to try something new, decided on spicy rice cakes with cheese.
Made this tonight (not paleo friendly) and it was super tasty.
Defrost and soak 1/2 lbs of rice cakes in water for 10 minutes
In a large saute pan add 1 1/2 cups of water and 1/2 tsp on hondashi grains
Add 2 tbs of gochujang paste, 1/4 to 1 tsp of gochugaru (or ancho chile powder if you forgot to buy it), and 1/2 tsp sugar (if desired)
Bring to a simmer
Add in the rice cakes and return to a simmer
Cook over medium heat about 10 minutes or until the sauce is thickened
Top with grated mozzarella cheese
Top with sesame seeds and scallions
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