Aromatic Spring Delight: Neng-i (Korean Angelica) Soy Cheese Tteokbokki
Recipe for Special Soy Sauce Cheese Tteokbokki with Spring Angelica (Neng-i)
Experience the essence of spring with this unique and delicious tteokbokki, featuring the fragrant neng-i (Korean Angelica), savory soy sauce, and rich mozzarella cheese. Elevate your tteokbokki with fresh vegetables and spring herbs for a more wholesome and flavorful dish!
Main Ingredients- 3 handfuls of tteokguk tteok (rice cakes for soup, approx. 300g)
- 1 handful of fresh neng-i (Korean Angelica)
- 1/4 medium cabbage (approx. 100g)
- 1/2 stalk of green onion (approx. 50g)
- 1 cup of shredded mozzarella cheese (approx. 100g)
Seasoning- 2 Tbsp brown sugar or raw sugar
- 2 Tbsp soy sauce
- 2 Tbsp brown sugar or raw sugar
- 2 Tbsp soy sauce
Cooking Instructions
Step 1
Prepare the tteokguk tteok by rinsing them in cold water to prevent sticking. If the rice cakes are hard, soaking them briefly in water will make them softer and more enjoyable.
Step 2
Thoroughly wash the fresh neng-i multiple times to remove any dirt or debris. Trim off any tough root parts and rinse well under running water. Drain excess water.
Step 3
Chop the cabbage into bite-sized pieces and thinly slice the green onion into strips. Slicing them this way will retain a pleasant texture when stir-fried, making the dish even more delicious.
Step 4
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add 2 Tbsp of brown sugar or raw sugar and stir gently, being careful not to burn it, until it melts and releases a caramel aroma. (The sugar might clump as it melts, so stir continuously.)
Step 5
Add the prepared vegetables (cabbage and green onion) to the pan and stir-fry quickly over high heat to release their aroma. Then, add the cleaned neng-i and stir-fry briefly to preserve its fragrance. Add the tteokguk tteok and stir-fry everything together.
Step 6
To prevent the tteokbokki from sticking to the pan, add about 1/2 cup (100ml) of water to create a light sauce. Pour in 2 Tbsp of soy sauce and bring to a simmer over medium heat, stirring to combine all the ingredients. Cook until the rice cakes are soft and chewy.
Step 7
Taste the tteokbokki as it thickens and adjust the soy sauce if needed, according to your preference. Your savory soy sauce neng-i tteokbokki is now ready! Enjoy the delightful taste infused with the fragrance of spring.
Step 8
Finally, generously top with mozzarella cheese. Cover the pan with a lid or cook over low heat until the cheese is melted and gooey. Once the cheese is melted, gently mix it with all the ingredients. The addition of creamy, stretchy cheese completes this rich cheese tteokbokki.
