Description
A comforting fusion dish made with chewy Korean rice cakes baked in a creamy, slightly spicy cheese sauce, topped with bubbly mozzarella and cheddar for the ultimate stretchy, cozy bite.
Ingredients
Scale
- 500 grams Korean rice cakes (cylindrical shape)
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons gochujang
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons green onions, finely chopped
Instructions
- Preheat oven to 190°C (375°F).
- If rice cakes feel firm, soak them in warm water for 10 minutes, then drain.
- In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until the sauce is smooth and thickened.
- Add gochujang, salt, and black pepper. Stir until fully combined.
- Add the rice cakes to the sauce and mix until evenly coated.
- Lightly grease an oven-safe baking dish and transfer the mixture into it.
- Top evenly with shredded mozzarella and cheddar cheese.
- Bake for 20 minutes until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven, sprinkle with chopped green onions, and let rest for 5 minutes before serving.
Notes
- Use freshly shredded cheese for the smoothest melt.
- Do not overbake, as rice cakes can become too firm.
- Add a splash of milk when reheating to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: tteok n cheese, korean rice cakes, cheesy rice cakes, fusion comfort food, baked rice cake dish