This tteokbokki recipe is a variation made with seafood and cheese. All the contrasting flavors work so well together to create something incredibly flavorful and comforting.
What happens when spicy tteokbokki — Korea’s most popular street food — meets seafood and cheese? It’s elevated to the next level! All the contrasting flavors work so well together to create something incredibly flavorful and comforting.
I recently enjoyed seafood cheese ttoekbokki at a Korean restaurant in K-town New York. It was delicious, so I’ve recreated it here for you!
Korean Bapsang] Seafood Cheese Tteokbokki (spicy Rice Cake)
Cheese didn’t exist in Korea in the past. The only cheese I knew growing up was American yellow cheese singles. Driven by the young generation, cheese consumption has been rapidly rising in Korea over the last two decades as Western dishes such as pizza have become enormously popular.
Cheeses are now commonly added to various traditional Korean dishes, such as tteokbokki, gimbap, gyeran mari, pajeon, bokkeum bap, dak galbi, etc. More creative ideas, incorporating cheese into Korean food, are on the rise, and cheese is becoming a “hip” ingredient in Korean cuisine!
Use any cheese(s) you would use for pizza or pasta. Mozzarella is great, and I also like the pizza blend (provolone, asiago, and mozzarella) in this dish. You can melt the cheese over the stove top, in the microwave, or under the broiler.
Spicy Korean Rice Cake With Cheese (cheese Tteokbokki) Recipe
Any combination of seafood can be used. I used shrimp and squid in this recipe. Clams and mussels would be great additions as well. If you don’t like seafood, simply omit them.
Both of my classic tteokbokki and soupy tteokbokki recipes use anchovy broth, but I used dashima and shrimp shells to make a flavorful broth here. You can simply use water if you want. The additions of seafood and cheese give the dish lots of flavor anyway.
Adjust the amount of chili pepper flakes (gochugaru) if you want to increase or decrease the spicy level without altering the saltiness and sweetness.This Vegan Cheese Tteokbokki features chewy Korean rice cakes smothered in a flavour packed cheese sauce. Comforting, quick and easy to make making it the perfect dish for lazy nights in!
Easy Tteokbokki (spicy Korean Rice Cakes)
My sister came home on the weekend and requested a veganized version of what she calls her not-so-healthy broke but delicious meal: tteok and cheese... which is basically Korean rice cakes with cheese. Think mac n' cheese but instead of the mac- tteok!
Growing up, my sisters and I would go to the asian food court near our house every weekend after Japanese school and pick up a batch of kimbap and tteokbokki as a snack. If you're new to tteokbokki, it's a popular street snack in Korea made with chewy rice cakes smothered in a spicy, sweet and salty sauce. I think being it a street food, you can guess just how simple this dish really is-- but don't be fooled it is packed with flavour and deliciousness.
I asked my fav Korean friend Remy if it's a weird recipe or concept but she said: it’s actually super common, people make cheese tteokbokki all the time in Korea!. So, my sister and I decided to pursue it.
Korean Fire Chicken (cheese Buldak)
My sister makes this dish two different ways. The first being making the tteokbokki with the spicy-sweet sauce and then melting cheese over it (YUM) and the second being straight up cheese sauce and tossing rice cakes in it. We opted to make the tteok and cheese version this time around because of what we were craving BUT if you want the other version of cheese tteokbokki, let us know- we'll get to veganizing it 😉
First, lets talk about the Korean rice cakes (tteok). If you go to the asian market or grocery store you may find different varieties of tteok. The one we need for this recipe is garaetteok that is white in colour and cylinder in shape. The thinly sliced gara tteok is typically used for making stews and soups like tteokguk.
Next are the ingredients for the cheese sauce that include potato, carrot, cashews, nutritional yeast, miso paste and some spices to for flavour. You'll also need tapioca starch which is the secret ingredient to making this cheese sauce so cheese-like by giving it a slightly stretchy texture. If you like things spicy, add some Korean red pepper flakes to the cheese sauce as well as for garnish.
Vegan Tteokbokki Recipe
The reason why this is my sister's go-to recipe is because of how easy and quick it is to make! She typically just throws in some cheese and milk into a pot, stirs it up until melted and then tosses in the cooked rice cakes BUT because we've adapted her recipe to make it healthy, it does involve a little blending of the cheese sauce.
The first step is to cook the rice cakes until they're fork tender. They have a texture similar to mochi and should be soft and chewy.
Then pour the cheese sauce into a pot and let it thicken over medium heat. The key here is to consistently stir so that the bottom doesn't burn. You'll know when the cheese sauce is ready when it becomes thick and slightly stretchy.
Cheese Tteokbokki Recipe (made With Homemade Rice Cakes)
Then toss in the rice cakes in the cheese sauce until everything is nice and coated. Whala! You've got your self vegan tteokbokki with cheese.
We hope you try this tteok and cheese recipe and love it as much as we do! If you haven't tried tteokbokki, we highly recommend trying the original dish too!
If you recreate this Vegan Cheesy Korean Rice Cakes recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @, I love seeing all of your tasty recreations!
Seafood Cheese Tteokbokki (spicy Rice Cake)
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