Cheesy Tteokbokki Your Kids Will Love
Super Easy and Quick Cheesy Tteokbokki Recipe: Ready in 15 Minutes!
Introducing cheesy tteokbokki, the ultimate snack that’s sure to be a hit with your kids! The delightful combination of spicy-sweet sauce, chewy rice cakes, and creamy cheese creates a flavor that everyone, young and old, will adore. This recipe is perfect for busy weekends or weeknights when you need a quick and satisfying meal or snack for the children. You can even use up leftover vegetables from your fridge to boost the nutritional value. In just about 15 minutes, you’ll have a delicious dish ready to serve. For a special treat, serve it with hard-boiled eggs for an even more delightful experience!
Tteokbokki Ingredients- 1 pack (approx. 300g) Cheese Tteokbokki rice cakes
- 1 fish cake (small size)
- 1 onion (medium)
- 1 Tbsp minced garlic
- 2 stalks green onions
- Assorted leftover vegetables (bell peppers, mushrooms, etc.)
- A little sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
Prepare all your ingredients by chopping them into bite-sized pieces. Cut the fish cake into 3cm lengths and thinly slice the onion. Chop the green onions diagonally into large pieces. If you’re adding other vegetables like bell peppers or mushrooms, cut them into similar sizes. Cutting the ingredients into larger pieces adds a pleasant texture and makes the dish look more appealing.
Step 2
If you’re serving with hard-boiled eggs, boil them while you’re preparing the tteokbokki. In a pot, add enough water to cover the eggs, a pinch of salt (to prevent cracking and add flavor), and bring to a boil over high heat. Cook for about 10-12 minutes for hard-boiled eggs. Rinse the cooked eggs under cold water and peel them once cooled.
Step 3
Let’s make the base broth for the tteokbokki. Pour 1 cup (about 200ml) of water into a wide pan or pot and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add the cheese tteokbokki rice cakes. Cook until the rice cakes are soft, stirring occasionally to prevent them from sticking together. (Cooking time may vary depending on the type of rice cakes, so refer to the package instructions.)
Step 4
Once the rice cakes are somewhat cooked, add the prepared fish cake and onion to the pan. Stir gently to combine them with the rice cakes as they cook. Continue cooking until the onions begin to turn translucent, then move on to the next step.
Step 5
Add the remaining vegetables (green onions, bell peppers, mushrooms, etc.) to the pan and stir-fry for a bit longer. Let the vegetables cook slightly to release their sweetness and aroma. Be careful not to overcook, as this can make the vegetables mushy.
Step 6
Now, let’s make the delicious spicy-sweet sauce and add it to the tteokbokki. In a small bowl, combine 2 Tbsp gochujang, 1.5 Tbsp soy sauce, and 1 Tbsp sugar (you can add more sugar if you prefer it sweeter). Once the vegetables are slightly cooked, pour the prepared sauce into the pan. Stir well to ensure the sauce coats the rice cakes and vegetables evenly. Once the sauce comes to a boil, turn off the heat immediately. Cooking the sauce for too long can make the rice cakes tough.
Step 7
Considering that children might find the gochujang sauce too spicy, I’ve adjusted the heat by adding soy sauce along with the gochujang. This creates a mild-flavored cheesy tteokbokki that even kids can enjoy without any issues! Once your tteokbokki is ready, drizzle a little sesame oil and sprinkle some sesame seeds on top for an extra nutty aroma and enhanced flavor. Serving the hot tteokbokki with the prepared hard-boiled eggs and dipping them into the sauce is an absolute delight! My family absolutely loves eggs, so we always have them with our tteokbokki. We hope you try making this recipe too!
