Cheesy Cabbage Tteokbokki Recipes

Steps:

• Bring a small pot of water to a boil over high heat. Add the eggs carefully and reduce the heat to gently simmer the eggs until soft-boiled, 6 to 7 minutes. Drain the eggs, leaving them in their pot, then shake the pot to crack their shells. Cover the cracked eggs with cold water to shock them, then let cool enough to touch. Once they are sufficiently cooled, peel the eggs directly in the water (they should peel easily); set aside.
• In a small bowl, stir together the sugar, gochujang, soy sauce and garlic. Set aside.
• In a large pan, melt the butter over medium-high heat. Add the shallots, season generously with salt and cook, stirring constantly, until the edges of the shallots are really brown, 5 to 7 minutes. Stir in the gochujang mixture and cook, stirring for a few seconds, just until the sauce loses its raw edge.
• Stir in 1 cup cold tap water and add the tteok, making sure to separate them if stuck together. Bring to a simmer over medium-high and cook until the sauce thickens and the tteok are heated through but still chewy, 4 to 6 minutes. (Add a minute or two if using frozen rice cakes.)
• To serve, scatter over the cheese, followed by the cabbage - a nice, crunchy blanket of it. Cover to let the cheese melt; the cabbage will steam slightly and lose some of its raw edge. Halve the soft-boiled eggs and arrange them over the crunchy, cheesy cabbage.

Steps:

• For the dasima anchovy broth: Add the dasima and 2 cups cold water to a medium pot. Let soak until the dasima doubles in size and the water turns a slight green-yellow, about 30 minutes. Meanwhile, remove and discard the heads of the anchovies. Split the anchovies in half along the spines to remove the innards; discard the innards and set the anchovies aside.
• For the gochujang sauce: Stir together the gochujang, sugar, soy sauce, corn syrup, and gochugaru in a small bowl and set aside.
• For the plain tteok: Spray a baking sheet with nonstick cooking spray. Soak a rice paper wrapper in a large shallow bowl of warm water until slightly bendy but still stiff, about 15 seconds, then lay on a cutting board. Repeat soaking with another rice paper wrapper then lay directly on top of the first wrapper. Repeat soaking with a third wrapper and place on top of the stacked wrappers. Push out any air bubbles, letting the wrappers adhere together. (If the wrappers are too wet and slippery to roll, then pat them with a paper towel to remove the excess water.) Starting from the edge of the stack closest to you, roll the stack into a tight log away from you. Place the log on the prepared baking sheet and repeat with the remaining rice paper wrappers to create 6 logs. Cut each log into 3 equal pieces, each about 3 inches long, to yield a total of 18 tteok.
• For the cheese tteok: Spray a baking sheet with nonstick cooking spray. Soak a rice paper wrapper in a large shallow bowl of warm water until pliable, about 15 seconds, then lay on a cutting board. Place a mozzarella slice on the bottom half of the wrapper, leaving 1/2 inch space from bottom. Fold the sides of the wrapper over the mozzarella, then fold up the bottom flap and roll up into a tight log. Place the log on the prepared baking sheet and repeat with the remaining rice paper wrappers to create 4 cheese tteok.
• Bring the dasima anchovy broth to a boil over medium heat and boil until the broth starts to foam around the sides, 1 to 2 minutes. Discard the square of dasima, then add the reserved anchovies. Boil for 5 minutes, then remove the anchovies with a slotted spoon and discard them. Add the gochujang sauce to the broth and boil, stirring, until incorporated and the resulting sauce is homogenous and slightly reduced, about 5 minutes. Add the onions and fish cakes (see Cook's Note) and cook until the onions are slightly softened and the fish cakes are warmed through, about 2 minutes. Add the plain tteok and cheese tteok and stir to coat them in the sauce, 1 to 2 minutes. Garnish with scallion greens and toasted sesame seeds.