Korean · Lunch
Cheesy Spicy Rice Cake Bowl
Cheese Tteokbokki Lunch Bowl
Korean cheese tteokbokki lunch bowl with chewy rice cakes, eomuk, and onion in a sweet-spicy gochujang sauce, finished with melted mozzarella stretched across the surface and scallion.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
16gFat
68gCarbs
12gSugar
2gFiber
1240mgSodium
185mgChol
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Instructions
1
Prep
Soak 400g rice cakes in cold water 15 minutes, drain. Cut 200g fish cake into triangles. Slice 160g onion thickly. Cut 4 spring onions into 5cm batons. Finely grate 6 garlic cloves. Whisk gochujang, gochugaru, brown sugar, soy sauce, and garlic with 700ml stock until smooth. Boil eggs 7 minutes, ice-bath, peel, halve.
2
Simmer
Heat whisked sauce in a large skillet over medium-high until boiling. Add onion, simmer 2 minutes until softened. Add rice cakes and fish cake, simmer 8–9 minutes on medium until glossy, chewy, and sauce thickens to a glaze.
3
Reduce
Raise heat to medium-high, reduce sauce 2–3 minutes until it clings thickly to every piece.
4
Glaze
Scatter 160g mozzarella across surface, lower to medium, cover 90 seconds until melted and stretchy.
5
Finish
Drizzle sesame oil over cheese, slide halved eggs into centre, scatter spring onion and sesame seeds.
6
Plate
Serve straight from the pan while the cheese is warm and stretchy. Divide between two bowls.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) cylindrical rice cake
- 200g (7.1 oz) flat fish cake
- 160g (5.6 oz) shredded low-moisture mozzarella
- 2 large eggs
- 160g (5.6 oz) yellow onion
- 4 scallions
- 50g (1.8 oz) gochujang
- 20g gochugaru
- 40g (1.4 oz) light brown sugar
- 30ml (2 tbsp) soy sauce
- 2 tsp toasted sesame oil
- 6 garlic cloves
- 700ml (3 cup) anchovy and kelp stock
- 2 tbsp toasted sesame seeds