Spicy Cheesy Kimchi Tteokbokki
Cheesy, spicy, sweet and SO umami: this kimchi tteokbokki is everything I crave when I’m PMSing. The chewy textures and the comforting flavours just hit the spot every single time ♡
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This kimchi tteokbokki is spicy, umami, a little sweet and so comforting with every single bite. The chewy rice cakes and wide glass noodles make it extra satisfying while tofu adds protein and soaks up the sauce. We start by sautéing tangy, spicy kimchi in toasted sesame oil for a flavour packed base and then build the sauce with gochujang, soy sauce and honey before simmering everything together until rich and glossy. A little finsh of mozzarella cheese takes it to the next level and this is just so, so good!
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Spicy Cheesy Kimchi Tteokbokki
servings
1
prep time
5 min
cook time
10 min
Ingredients
- 1 tsp toasted sesame oil
- 3 tbsp kimchi
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp honey (or sweetener of choice)
- hot water as needed (I used around 3/4 cup)
- 4 pieces wide glass noodles
- 7-10 rice cakes, boiled
- 100 g tofu, chopped into triangles
- mozzarella cheese
Garnish
- sesame seeds
- green onion
Instructions:
- Cook the kimchi: Heat toasted sesame oil in a pan over medium heat. Chop the kimchi, add it to the pan and sauté for 2–3 minutes until fragrant.
- Make the sauce: Add gochujang, soy sauce and honey and cook for a minute to let the gochujang deepen in flavour. Pour in hot water and give everything a good mix, letting it simmer for a few minutes.
- Add the noodles: Add the wide glass noodles and cook until almost done.
- Add rice cakes and tofu: Add in the boiled rice cakes and tofu and let this cook for a few minutes so the tofu absorbs the sauce and the rice cakes become fully tender.
- Add cheese: Top with mozzarella cheese, cover the pan and let the cheese melt completely.
- Finish and serve: Sprinkle with sesame seeds and dried parsley (or green onions if you have them), serve hot and enjoyy!
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