Korean · Lunch
Cheesy Spicy Rice Cake Bowl
Cheese Tteokbokki Lunch Bowl
Korean cheese tteokbokki lunch bowl with chewy rice cakes, eomuk, and onion in a sweet-spicy gochujang sauce, finished with melted mozzarella stretched across the surface and scallion.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
16gFat
68gCarbs
12gSugar
2gFiber
1240mgSodium
185mgChol
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Instructions
1
Prep
Soak 400g rice cakes in cold water 15 minutes, drain. Cut 200g fish cake into triangles. Slice 160g onion thickly. Cut 4 spring onions into 5cm batons. Finely grate 6 garlic cloves. Whisk gochujang, gochugaru, brown sugar, soy sauce, and garlic with 700ml stock until smooth. Boil 2 eggs for 7 minutes, ice-bath, peel, and halve.
2
Simmer
Heat whisked sauce in a large wide skillet over medium-high until boiling. Add onion, simmer 2 minutes until softened. Add rice cakes and fish cake, simmer 8–10 minutes on medium until glossy, chewy, and sauce thickens to a glaze.
3
Reduce
Raise heat to medium-high, reduce sauce 2–3 minutes until it clings thickly to every piece.
4
Glaze
Scatter 160g mozzarella across surface, lower to medium, cover 90 seconds to 2 minutes until melted and stretchy.
5
Finish
Drizzle sesame oil over cheese, slide halved eggs into centre, scatter spring onion and sesame seeds.
6
Plate
Serve straight from the pan while the cheese is warm and stretchy, dividing between 2 bowls.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) cylindrical rice cake
- 200g (7.1 oz) flat fish cake
- 160g (5.6 oz) shredded low-moisture mozzarella
- 2 large eggs
- 160g (5.6 oz) yellow onion
- 4 scallions
- 50g (1.8 oz) gochujang
- 20g gochugaru
- 40g (1.4 oz) light brown sugar
- 30ml (2 tbsp) soy sauce
- 2 tsp toasted sesame oil
- 6 garlic cloves
- 700ml (3 cups) anchovy and kelp stock
- 2 tbsp toasted sesame seeds