Cheese TteokBokki (치즈떡뽁이): Korean Rice Pasta w/ Tomato GoChuJang Sauce & Mozzerella Cheese - Mod
This Cheese TteokBokki/Rice Cake Recipe (치즈떡뽁이) Is Part 3 of 3 Modern Pepper's TteokBokki Series...:-)
Yes, if you never tried Cheese TteokBokki, well you are in for a SUPER YUMMY TteokBokki TREAT.! Just imagine soft and chewy TteokBokki/Rice Cake with perfectly melted mozzarella cheese...I'm drooling in my mouth thinking about it...YUM!
This Cheese TteokBokki/Rice Cake Video Recipe Includes: - How to make Cheese TteokBokki using tomato GoChuJang based sauce. - How to make Korean fusion tteokbokki - Paleo Tteokbokki Recipe - Vegetarian Tteokbokki Recipe - How to make Garlic Bread to mop up the delicious tomato GoChuJang Tteobokki sauce. - Tteokbokki Mukbang: My favorite part of making Korean recipe videos is tasting the dish with you...:-)
I absolutely love Korean rice cakes and tteokbokki dishes! Hence, my TteokBokki Recipe Series...:-)
Please also make sure to check out my other two TteokBokki/Rice Cakes video recipes series below: - How to make Spicy Korean Rice Cakes (떡뽁이), Tteokbokki w/ Ramen (Ra Bokki 라떡볶이) and Tteobokki Sauce Kimchi Fried Rice
- How to make Korean Royal Court Rice Cake, Non-Spicy Tteokbokki, GungJung Tteokbokki (궁중 떡볶이), Recipe & Mukbang
Below, you will find the following:
- YouTube Video: Cheese TteokBokki | Spicy Cheese Rice Cake | 치즈떡뽁이 | Tteokbokki Recipe & Mukbang - Modern Pepper #3
- Detailed list of all the ingredients
- Online links to purchase the ingredients and suggested kitchen gadgets for this recipe.
- Recipe Instructions
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YouTube Video: Cheese TteokBokki | Spicy Cheese Rice Cake | 치즈떡뽁이 | Tteokbokki Recipe & Mukbang - Modern Pepper #3
- 1 lb. Korean Rice Cakes
- 2 Thick Cut Bacon Strips (Cut into small pieces, as shown in the video below) For my vegetarian friends, skip this and follow my instructions below.
Substitution options: Pancetta, Italian Sausage Meat (casings removed) or Canadian Bacon.
- 1/2 Tbsp Bacon Fat (If not using bacon, use 1/2 Tbsp Butter)
- 1 Cup Chicken Broth (For my vegetarian friends, 1 Cup of Vegetable Broth)
- 1 Cup Shredded Mozzarella Cheese
- 1/2 Cup Freshly grated parmigiano reggiano
- 1/4 Ricotta Cheese (Ricotta Cheese is preferred but Heavy Cream or Cream Cheese will suffice)
- 12 oz Canned Whole Peeled Tomatoes
- 1 Tbsp GoChuJang (Korean Red Pepper Paste)
- 1/8 Tsp Dried Oregano
- 1 Dried Bay Leaf
- 2 Garlic Cloves (Finely minced. Please use fresh garlic only, not those pre-chopped in vinegar jars.)
- Small Shallots (Finely minced. About 2 Tbsp.)
- Olive Oil
- Kosher Salt & Freshly Ground Black Pepper
Amazon.com Links For Ingredients & Suggested Kitchen Gadgets:
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
Yuki Toppogi Rice Cake
Korean Rice Cake, Rice Ovaletts - 2 Packs
Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang)
Top Shelf Parmigiano Reggiano 1lb. Frank and Sal Imported Cut Fresh and Vacuum Sealed Daily To Order - Aged 24 Months
Swanson Organic Free-Range Chicken Stock, 32 oz. Cartons (Pack of 12)
For my vegetarian friends:
Swanson Organic Broth, Vegetable, 32 oz. Resealable Carton (Pack of 12)
Muir Glen Canned Tomatoes, Organic Whole Peeled Tomatoes, No Sugar Added, 28 Ounce Can (Pack of 12)
Muir Glen Canned Tomatoes, Organic Whole Peeled Tomatoes, No Sugar Added, 28 Ounce Can
Organic Valley, Organic Ricotta Cheese, 15 Ounces
Simply Organic Oregano | Certified Organic | 0.75 oz. (3 Pack)
Simply Organic Bay Leaf Certified Organic
Olive Oil Greek medal winner
Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil
Diamond Crystal Kosher Salt, 3 lbs
Spicy World Peppercorn (Whole)-Black Tellicherry
COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch
Emile Henry Made In France HR Modern Classics Pie Dish, 9"
Le Creuset Heritage Stoneware 12-by-9-Inch Covered Rectangular Dish
Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
Microplane Professional Series Fine Cheese Grater - Made in USA Blade
OXO SteeL Potato Masher
Tramontina Professional Aluminum Nonstick Restaurant Fry Pan, 14"
All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver
Wusthof Classic 8-Inch Chef's Knife
Wusthof 9 Inch Double Serrated Bread Knife Classic
Wüsthof Twelve Piece Block Set
Wusthof Classic 7-piece Slim Knife Block Set
In a large non-stick frying pan (preheat first!), add your bacon and saute on medium heat for a few minutes, until the fat has rendered and the bacon is golden brown. Place the bacon on a plate with a paper towel underneath and let is rest. Pour the bacon fat into a bowl and put aside. Turn down the heat. Using a paper towel drenched in water (squeeze out the excess water first),wipe down the frying pan to remove the blackened bacon bits.
(For my vegetarian friends, start with 1/2 Tbsp of butter and 1/2 Tbsp of olive oil, and toast the rice cakes (tteok) on medium heat for about 2 minutes on each side or until golden brown, as shown in the video.) . Remove the toasted tteok from the pan and let it rest on a plate.
Turn the heat back to medium, and add 1/2 Tbsp of the bacon fat and 1/2 Tbsp of olive oil and toast the rice cakes (tteok) on medium heat for about 2 minutes on each side or until golden brown, as shown in the video. Remove the toasted tteok from the pan and let it rest on a plate.
Using the same pan (heat set to high), add 1 Tbsp of olive oil, shallots, and garlic to the pan. Tilt the pan up so the ingredients are cooking at the corner bottom of the pan. Add 2-3 pinches of salt and freshly ground black pepper (about 10 turns on the pepper mill). Saute for 1-2 minutes or until translucent or "sweaty" looking. Then place the pan back down flat and add the canned tomatoes (including the juice). Using a potato masher, gently mash down the tomatoes. Add 2-3 pinches of salt, freshly ground black pepper (about 10 turns on the pepper mill), bay leaf, dried oregano, and mix well. Let the sauce cook on high heat for 2 minutes, to thicken the sauce slightly. Add the ricotta cheese and bacon and mix well. Add the tteok and butter and mix well. Let it simmer on high heat for 1 minute and transfer to a baking dish.
Using a microplane, add a layer of the freshly grated parmigiano-reggiano on top of the tteokbokki. Then add the shredded mozzarella cheese on top.
Preheat your oven to broil setting. Make sure to place your oven shelf to the highest level. Place the baking proof dish on a baking sheet and place it directly under the oven heat/fire. Close the oven and keep an eye on it. You want to cheese to melt and also have some brown marks on it. These brown marks will make your cheese taste better. BUT be very careful and keep your eye on the oven because you do not want to have black marks on your cheese. My oven took literally 60 seconds for the cheese to melt and nice brown marks to develop, but every oven is different so just keep an eye on the oven.
Now, this cheese tteokbokki sauce is so yummy that you must have it with some freshly made garlic bread.
On a baking sheet, place the sliced baguettes. Using the flesh part of the half cut garlic clove, rub the crust/rim of the sliced baguette. Doing this will add a subtle fragrance of that yummy garlic smell to the bread. Then spread some butter on the sliced baguette. Using a microplane, add some freshly grated parmigiano-reggiano on top. Then add some freshly ground black pepper. Place the baking sheet in your toaster oven or in the oven, at 350 degress, for a few minutes or until golden brown.
Hope you enjoy eating this cheese tteokbokki the way I do in my video. Just with the tteok drenched in the sauce; Tteok with the sauce and melted cheese; The Freshly made garlic, cheese, butter baguette toast drenched in the sauce and cheese; AND the ultimate way, with the tteok, sauce and melted cheese on the crunchy garlic, cheese, butter baguette toast. OH just simply YUM....FOOD Heaven...:-)