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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Reduce
Raise heat to medium-high, reduce sauce 2–3 minutes until it clings thickly to every piece.
Glaze
Scatter 160g mozzarella across surface, lower to medium, cover 90 seconds to 2 minutes until melted and stretchy.
Finish
Drizzle sesame oil over cheese, slide halved eggs into centre, scatter spring onion and sesame seeds.
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.