Today I am going to show you how I make two versions of tteokbokki, which is a popular Korean rice cake dish. One is spicy with a creamy cheese sauce, the other is my kids version which he calls mac and cheese tteokbokki. Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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INGREDIENTS FOR Mac and Cheese Tteokbokki
8 oz (113 g) Korean rice cakes
1 1/2 cups (355 mL) cheese sauce (see recipe below)
spicy sauce (see recipe below)
2.5 oz (71 g) shredded mild cheddar cheese (for topping)
INGREDIENTS For Tteokbokki
8 oz (226 g) Korean rice cakes
1 cup broth (236.5 mL) (see recipe below)
6 to 8 fish cake balls
2 scallions chopped
spicy sauce (see recipe below)
1 cup (236.5 mL) cheese sauce (see recipe below)
*BROTH*
24 oz (709 mL) water
3 to 4 inch square piece of dried kelp
6 to 7 sliced pieces of dried shitake mushrooms
*SPICY SAUCE*
3 Tbsp (42 g) gochujang (I used 1 1/2 Tbsp gochujang, 1 1/2 Tbsp buldak sauce)
1 Tbsp (12.5 g) sugar
1/2 Tbsp ( 8 mL) soy sauce
2 Tbsp (30 mL) broth
1 Tbsp finely chopped whites of scallion
*CHEESE SAUCE*
1 Tbsp (14 g) unsalted butter
1/8 tsp onion powder
4 oz (113 g) softened cream cheese
8 oz (236.5 mL) heavy cream
4 oz (113 g) shredded mild cheddar cheese
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