Tteok and cheese (cheesy tteok bokki)

 

materials:

2 lb tubular rice cakes

1 cup heavy cream

3 cups quality sharp cheddar cheese - grated

1/2 cup mozzarella - grated

1/2 tsp salt

1/2 tsp black pepper

Korean red chili flakes - for garnish

steps:

Soak rice cakes in hot water for 5 minutes, until softened. Drain and set aside.

Heat heavy cream in large saucepan over medium heat. Once simmering, adding cheeses, salt, and black pepper. Stir and cook the cheese sauce for 5 minutes, until smooth and thick. Stir often so the cheese doesn’t burn.

Add the rice cakes and stir until the evenly coated in cheese sauce. Serve warm with a sprinkle of Korean red chili flakes.