Dinner
Cheesy Gochujang Tteok
Chewy Korean rice cakes are tossed with a simple gochujang and cheddar cream sauce.
- Yield
- 4 servings
- Cuisine
- Korean-inspired
Serving ideas
Serve immediately while the rice cakes are warm and chewy.
Ingredients
See the ingredient checklist
- 16 oz cylindrical Korean rice cakes, rinsed
- 1/3 cup heavy cream
- 1 tbsp gochujang
- 6 oz shredded cheddar, about 1 1/2 cups
- kosher salt
Before you cook
Keep the heat low while the cheddar melts.
How to make Cheesy Gochujang Tteok
Boil the rice cakes 4 to 5 minutes, until they float. Drain and return them to the pot.
Bring the cream and gochujang to a gentle simmer over medium-low heat. Add cheddar and salt and whisk until melted.
Pour the sauce over the rice cakes and stir to coat.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Cheesy Gochujang Tteok
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Instructions
- Boil the rice cakes 4 to 5 minutes, until they float. Drain and return them to the pot.
- Bring the cream and gochujang to a gentle simmer over medium-low heat. Add cheddar and salt and whisk until melted.
- Pour the sauce over the rice cakes and stir to coat.
Notes
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