- Appetizer
- Korean
- One pot
- Stovetop
- Oven
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the broth
- 3 cups
water
- 1 piece
dried kelp (kombu), about 4 inches square
- 4
dried shiitake mushrooms
For the tteokbokki
- 1 lb
Korean rice cakes (tteok), separated
- 3 tbsp
gochujang
- 1 tbsp
gochugaru (Korean chili flakes) (optional)
- 1 tbsp
soy sauce
- 1 tbsp
sugar
- 2 cloves
garlic, minced
- 1
small yellow onion, sliced 1/4 inch thick
- 6 oz
Korean fish cake sheets (eomuk), cut into 1-inch strips
- 1 tsp
toasted sesame oil
To finish
- 1 1/2 cups
shredded low-moisture mozzarella
- 3
scallions, thinly sliced
- 1 tsp
toasted sesame seeds (optional)
- Pescatarian
Contains milk (shredded low-moisture mozzarella), soy (gochujang, soy sauce), wheat (soy sauce) and sesame (toasted sesame oil, toasted sesame seeds).
Not checked: dried shiitake mushrooms, Korean rice cakes (tteok), Korean fish cake sheets (eomuk).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the water, kelp and dried shiitake in a 10-inch ovenproof skillet (cast iron works well). Bring to a bare simmer over medium heat, then turn off the heat and let it steep 15 minutes. Fish out the kelp and mushrooms; slice the mushrooms thin and set them aside, discarding the kelp.
18 min
- 3 cups water
- 1 piece dried kelp (kombu), about 4 inches square
- 4 dried shiitake mushrooms
- Step 2
Meanwhile, if your rice cakes are refrigerated or frozen, soak them in warm water for 10 minutes so they soften, then drain.
10 min, hands-off
- 1 lb Korean rice cakes (tteok)
- Step 3
Whisk the gochujang, gochugaru, soy sauce, sugar and garlic into the broth in the skillet until smooth. Bring to a simmer over medium-high heat.
3 min
- 3 tbsp gochujang
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 cloves garlic
- Step 4
Add the drained rice cakes, onion, fish cake strips and the sliced shiitake. Simmer, stirring often so nothing sticks, until the rice cakes are soft and chewy all the way through and the sauce has thickened enough to coat them, 8 to 10 minutes. If it tightens too much, splash in a little water.
10 min
- 1 lb Korean rice cakes (tteok)
- 1 small yellow onion
- 6 oz Korean fish cake sheets (eomuk)
- Step 5
Turn on the broiler with a rack about 6 inches below it. Stir the sesame oil into the skillet and taste the sauce; add a pinch more sugar or a splash of soy sauce if it needs it. Smooth the top so the rice cakes sit in an even layer.
2 min
- 1 tsp toasted sesame oil
- Step 6
Scatter the mozzarella evenly over the top and broil until the cheese is melted and spotted brown, 2 to 4 minutes. Watch it closely; it goes fast.
3 min
- 1 1/2 cups shredded low-moisture mozzarella
- Step 7
Shower with scallions and sesame seeds and serve hot, straight from the skillet, with spoons for scooping.
- 3 scallions
- 1 tsp toasted sesame seeds
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026