Spicy Baked Tteokbokki With Burrata Recipe

Ingredients

• 24 ounces Korean rice cakes (tteok)
• 2 tablespoons peanut oil
• 1 cup thinly sliced white onion
• 2 large cloves garlic, peeled and minced
• 3 tablespoons gochujang
• 1 tablespoon gochugaru
• 1 tablespoon bonito flakes
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 teaspoons fish sauce
• 2 cups vegetable broth
• 1 large head baby bok choy, stem end removed and thinly sliced
• 2 (4-ounce) balls burrata
• 2 large scallions, trimmed and thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. 1

   Separate and soak the rice cakes in cold water for 20 minutes.

2. 2

   Drain and rinse the rice cakes and set them aside.

3. 3

   Preheat an oven to 400 F.

4. 4

   In a large oven-safe skillet, heat the peanut oil on medium-high heat.

5. 5

   Add the onion and saute until softened (about 5 minutes).

6. 6

   Add the garlic, gochujang, gochugaru, bonito flakes, and sesame oil, cooking and stirring for 1 minute to lightly caramelize.

7. 7

   Stir in the honey, rice vinegar, and fish sauce until smooth.

8. 8

   Add the vegetable broth and bring the sauce to a simmer.

9. 9

   Add the drained rice cakes and simmer for about 7 minutes until the sauce thickens and the rice cakes are tender.

10. 10

    Gently stir in the bok choy and continue to simmer for 3 minutes longer.

11. 11

    Transfer the skillet to the oven and bake for 10 minutes.

12. 12

    While the tteokbokki bakes, drain the burrata and cut or tear each ball in half.

13. 13

    Remove the skillet from the oven and add the torn burrata.

14. 14

    Return the skillet to the oven and bake for another 5 minutes until the cheese starts to melt and the rice cakes are nicely glazed.

15. 15

    Garnish with the scallions and sesame seeds and serve while hot.