Ingredients
- 800g tteokbokki (tubular rice cakes)
- 250ml heavy cream
- 3 cups cheddar cheese, grated
- ½ cup mozzarella, grated
- ½ tsp salt
- ½ tsp white pepper, ground
- 2 tsp sesame oil
- Garnish:
- ¼ tsp Gochugaru (Korean red chilli flakes)
- ¼ tsp black sesame seeds
Method
- Soak the tteokbokki in freshly boiled water for about 5 minutes, or until softened. Drain and set aside.
- In a medium saucepan over medium heat, bring the cream to a gentle simmer.
- Stir in the salt, white pepper, and sesame oil. Gradually add the cheddar and mozzarella cheese, stirring continuously for about 5 minutes, until the mixture is thick and smooth.
- Add the softened tteokbokki to the saucepan and stir until thoroughly coated in the cheese sauce.
- Serve warm, garnished with gochugaru and black sesame seeds. Adjust garnish amounts to taste.
Product used in recipe
- LEE KUM KEE - LKK SESAME OIL 207ML
