Kamil Perry
Korean rice cakes, also known as tteok, are a versatile ingredient that can be used in a variety of dishes. They are commonly used in Korean cuisine and are a popular street food, often served with cheese. This combination of soft, chewy rice cakes and stretchy melted cheese makes for a delicious and comforting dish. When cooking frozen cheese rice cakes, it is recommended to first thaw them by soaking them in warm water for 20-30 minutes or until they soften. This helps to speed up the cooking process and ensure maximum chewiness. Once softened, the rice cakes can be boiled, baked, or fried, depending on the desired texture and flavour.
How to cook frozen cheese rice cakes
| Characteristics | Values |
|---|---|
| Defrosting | Place frozen rice cakes in a bowl of warm water for 20-30 minutes or until they soften |
| Boiling | Boil in water for about 5 minutes until soft |
| Sauce | Gochujang chilli paste, Korean chilli flakes, soy sauce, fish sauce, sugar, water, honey, brown sugar, sesame oil |
| Cooking | Cook on medium-high heat for 3-5 minutes until the sauce thickens |
| Cheese | Mozzarella, grated or shredded |
| Toppings | Onions, fish tofu, minced garlic, green onion, fish cake, cabbage, mushrooms, sesame seeds |
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What You'll Learn
Softening the rice cakes
Another way to soften the rice cakes is to soak them in warm water for 10-20 minutes. This will help them soften and speed up the cooking process. If you are using frozen rice cakes, you can add them to a bowl of warm water for 20-30 minutes to soften them. This is a quick way to defrost them.
If you are using store-bought Korean rice cakes, you can skip the softening step as they are firmer and will not dissolve in the sauce when boiled. However, if the rice cakes are frozen or feel firm to the touch, you will need to boil them until they become soft before cooking them with the sauce.
Once the rice cakes are soft, you can proceed to the next step of cooking them with the sauce and cheese.
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Making the sauce
If your rice cakes are frozen, it is recommended to thaw them first. You can do this by placing them in a bowl of warm water for 20-30 minutes or until they are soft. Another option is to boil them in water for about 5 minutes.
To make the sauce, you will need the following ingredients:
- Gochujang chili paste
- Korean chili flakes (optional)
- Soy sauce
- Fish sauce
- Sugar
- Water
- Garlic
- Honey (optional)
- Brown sugar (optional)
- Sesame oil
In a small mixing bowl, combine the gochujang chili paste, Korean chili flakes (if using), soy sauce, fish sauce, sugar, water, garlic, honey (if using), brown sugar (if using), and sesame oil. Mix well until all the ingredients are incorporated and you have a thick and sticky sauce.
If you prefer a spicier sauce, you can increase the amount of gochujang chili paste and Korean chili flakes. For a sweeter version, simply increase the amount of brown sugar or add some rice syrup or mirin to the sauce.
Once your sauce is ready, you can add it to your rice cakes and other ingredients in a frying pan or skillet. Stir everything together and cook over medium-high heat for about 3 to 5 minutes, or until the sauce thickens to your desired consistency.
Finally, reduce the heat to medium-low and sprinkle shredded mozzarella cheese on top. Cover the pan with a lid and cook for another minute until the cheese is fully melted.
Your cheesy rice cakes are now ready to be enjoyed!
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Cooking the rice cakes
If you're using frozen rice cakes, it's important to thaw them first. A quick way to do this is to soak them in a bowl of warm water for 20-30 minutes, or until they're soft. You can also defrost them in warm water before boiling to ensure maximum chewiness.
Once your rice cakes are thawed, you can boil them in water for about 5 minutes until they become soft. After boiling, drain the rice cakes and transfer them to a plate.
If you want to add a crispy exterior to your rice cakes, you can give them a hard sear in a cast-iron pan, creating a crust on the outside while keeping the inside chewy.
Now, you can add your rice cakes to a frying pan along with the other ingredients and sauce. Turn the heat to medium-high and gently stir all the ingredients with a spatula or tongs for about 3 to 5 minutes until the sauce is thickened to your desired texture.
Finally, reduce the heat to medium-low and add shredded mozzarella cheese to the top. Close the lid and cook for about 1 minute until the cheese is fully melted.
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Adding cheese
If you're using frozen rice cakes, it is recommended to thaw them first. You can do this by adding them to a bowl of warm water for 20-30 minutes or until they soften. If they still feel firm to the touch, boil them in water for about 5 minutes until they become soft. Drain the rice cakes and transfer them to a plate.
Next, prepare the cheese sauce. Combine gochujang chili paste, Korean chili flakes, soy sauce, fish sauce, sugar, and water in a bowl until well mixed. Feel free to adjust the proportions to make the sauce sweeter or spicier. You can also add other ingredients such as garlic, honey, brown sugar, sesame oil, or vegetable broth. For a vegan option, use nutritional yeast or vegan cheese instead of regular cheese.
Now, it's time to cook the rice cakes. Add the boiled rice cakes to a frying pan along with any desired toppings such as onion, fish tofu, minced garlic, or the white part of the green onion. Pour the sauce over the ingredients and stir gently with a spatula or tongs for about 3 to 5 minutes until the sauce thickens.
Finally, add the cheese. Reduce the heat to medium-low and sprinkle shredded mozzarella cheese or your chosen variety on top. You can also use freshly grated cheese for an even gooier texture. Cover the pan with a lid and let the cheese melt completely. Drizzle some sesame oil and sprinkle some green onions and toasted sesame seeds on top for extra flavor. Serve hot and enjoy the stretchy, melty goodness!
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Serving and toppings
If you're using frozen rice cakes, it's a good idea to thaw them first. You can do this by placing them in a bowl of warm water for 20-30 minutes. This will help to soften the rice cakes and speed up the cooking process. Once they're soft, drain the rice cakes and transfer them to a plate.
When it comes to serving and toppings, the options are endless. The classic way to serve cheese tteokbokki is to top it with freshly grated mozzarella cheese, which will give you that desirable gooey meltiness. You can also use vegan cheese or nutritional yeast to make a vegan rice cake dish. If you want to get fancy, you can add some shredded mozzarella cheese on top and broil it in the oven until the cheese is melted. You can also cover the pan with a lid and let the cheese melt that way.
In addition to cheese, you can add a variety of toppings to your rice cakes. Some popular options include fish cake, cabbage, shiitake mushrooms, and vegetables. You can also add meat, such as chorizo, or eggs, which can be hard-boiled or jammy—simply add them to a pot of boiling water and simmer for 7-10 minutes, depending on your desired doneness. For some extra crunch, try wrapping your rice cakes in bacon and toasting them. To finish, a drizzle of sesame oil and a sprinkle of green onions and toasted sesame seeds will add a punch of flavour.
Cheese tteokbokki is a versatile dish that can be customised to your liking. Whether you're a vegan, a meat-lover, or just a cheese enthusiast, there are endless combinations of toppings and serving styles to explore.
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Frequently asked questions
First, defrost the rice cakes in warm water for 20-30 minutes or until they are soft. Then, boil them in water for 5 minutes. Drain the rice cakes and transfer them to a plate. Next, add the sauce ingredients to a bowl and mix well. Put the rice cakes in a frying pan and pour the sauce over them. Cook on medium-high heat for 3-5 minutes. Finally, add shredded mozzarella cheese, cover the pan with a lid, and cook for 1 minute until the cheese is melted.
The sauce for cheese rice cakes, or tteokbokki, is typically made by combining gochujang chili paste, Korean chili flakes, soy sauce, fish sauce, sugar, and water. You can adjust the amount of chili paste and chili flakes to make the sauce more or less spicy. You can also add honey, sesame oil, and garlic to the sauce for extra flavor.
Freshly grated cheese is recommended for frozen rice cakes as it melts better and creates a gooier texture. Keep the cheese cold before grating as it is easier to grate than soft, warm cheese. Mozzarella is a popular choice for this dish.
Cooking frozen cheese rice cakes, or tteokbokki, typically takes around 20-30 minutes. This includes the time needed to defrost and boil the rice cakes, as well as cook the sauce and melt the cheese.
