Cast Iron Pan Cheesy Tteokbokki Udon Stir-fry
Creating a Hearty and Delicious Cast Iron Pan Cheesy Tteokbokki Udon Stir-fry
This recipe presents a ‘Cast Iron Pan Cheesy Tteokbokki Udon Stir-fry,’ a rich and flavorful dish made by stir-frying various fresh vegetables, chewy rice cakes (tteokbokki), and bouncy udon noodles in a cast iron pan, then generously topping it with savory cheese. Even with a simple cooking process, you can create a satisfying meal or a special side dish. The excellent heat retention of the cast iron pan further enhances the ingredients’ flavors. Enjoy the fantastic combination of tteokbokki, udon, and cheese easily at home!
Main Ingredients- 1/4 Carrot
- 1/2 Onion
- 1/2 Green Onion
- 50g Red Cabbage
- 10 pieces Mini Mandu (dumplings)
- 1 sheet Fish Cake
- 200g Rice Cakes (tteokbokki)
- 100g Mozzarella Cheese
- 50g Shredded Cheese (optional)
- 1 serving Udon Noodles
- 2 Tbsp Perilla Oil (Deulgireum)
Seasoning Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Cheongju (rice wine/mirin)
- Pinch of Black Pepper
- 2 Tbsp Oligodang (corn syrup/molasses)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesil Cheong (plum extract)
- 2 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Cheongju (rice wine/mirin)
- Pinch of Black Pepper
- 2 Tbsp Oligodang (corn syrup/molasses)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesil Cheong (plum extract)
Cooking Instructions
Step 1
First, if your rice cakes are hard, soak them in cold water for about 10-20 minutes to soften them. Cut the fish cake into bite-sized pieces (triangles or squares). Briefly boil the mini mandu in hot water for about 1-2 minutes to slightly cook them. This step helps prevent them from sticking together during stir-frying.
Step 2
Peel and wash the carrot and onion, then thinly slice or julienne them. Slice the green onion diagonally, and chop the red cabbage into similar sizes. Preparing the vegetables in advance adds vibrant colors and a satisfying crunch, making the cooking process much smoother.
Step 3
Heat the cast iron pan over medium-high heat and add 2 tablespoons of perilla oil. Add the prepared vegetables (carrot, onion, red cabbage) and fish cake. Stir-fry until the vegetables become slightly translucent and fragrant. Once the vegetables are partially cooked, add the slightly boiled mini mandu and continue to stir-fry together.
Step 4
In a small bowl, combine all the seasoning sauce ingredients: gochujang, soy sauce, cheongju, black pepper, oligodang, gochugaru, and maesil cheong. Mix them thoroughly with a spoon to create the sauce. Add the softened rice cakes to the pan, pour in half of the prepared sauce, and add about half a cup (100ml) of water around the edges of the pan. Stir-fry to allow the rice cakes to absorb the sauce.
Step 5
Boil the udon noodles in water according to the package instructions (usually 1-2 minutes). It’s best to boil them briefly (‘han-so-kkeum’) so they don’t overcook. Drain the boiled udon noodles in a colander and rinse them quickly under cold water. This step helps maintain the chewy texture of the noodles and removes excess starch, preventing them from becoming mushy when stir-fried.
Step 6
Gently push the stir-frying rice cakes and vegetables to the side of the pan to create space in the center. Add the prepared udon noodles to the center and pour the remaining sauce over them. Using chopsticks or a spatula, toss everything together thoroughly, mixing the udon noodles, rice cakes, and vegetables with the sauce until well combined and stir-fried. Finally, sprinkle the mozzarella cheese and shredded cheese (if using) around the edges of the pan. Cover the pan and let it cook over low heat until the cheese is melted and gooey. Your delicious Cast Iron Pan Cheesy Tteokbokki Udon Stir-fry, with its irresistible stretchy cheese, is now ready!
