Cheese Spaghetti Tteokbokki
Ingredients
Main Ingredients
rice cakes (fresh)
300 g
spaghetti (dry)
150 g
mozzarella cheese (shredded)
150 g
cheddar cheese (shredded)
100 g
gochujang
2 tbsp
soy sauce
1 tbsp
garlic (minced)
3 clove
onion (sliced)
1 piece
milk
200 ml
butter
30 g
sugar
1 tbsp
black pepper
0.5 tsp
Instructions
Prepare ingredients
Slice onion, mince garlic, and shred cheeses if not pre-shredded.
Cook spaghetti and rice cakes
Boil spaghetti in salted water until al dente. In the last 3 minutes add rice cakes to the same pot.
Make cheese sauce
In a large pan, melt butter and sauté garlic and onion until fragrant. Add milk, gochujang, soy sauce, sugar and black pepper. Stir until combined.
Combine and melt cheese
Drain spaghetti and rice cakes, add them to the sauce. Sprinkle both cheeses on top and stir gently until melted and creamy.
Serve immediately
Transfer to plates and serve hot while the cheese is gooey.
Original recipe
Storage
Best enjoyed fresh. Cheese may separate when reheated.
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