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–+ servings

Cheesy Gochujang Tteok

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Chewy Korean rice cakes are tossed with a simple gochujang and cheddar cream sauce.
Print Recipe
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean-inspired
Ingredients Instructions Notes

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Ingredients
  

  •  
    16 oz cylindrical Korean rice cakes, rinsed
  • ⅓ cup heavy cream
  •  
    1 tbsp gochujang
  •  
    6 oz shredded cheddar about 1 1/2 cups
  • kosher salt

Instructions
 

  1. Boil the rice cakes 4 to 5 minutes, until they float. Drain and return them to the pot.
  2. Bring the cream and gochujang to a gentle simmer over medium-low heat. Add cheddar and salt and whisk until melted.
  3. Pour the sauce over the rice cakes and stir to coat.

Notes

Keep the heat low while the cheddar melts.
Adapted from Makinze Gore, Delish.

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