Truffle Jjajang Cheese Rice Cake

Steps

How to make it

Prep 22 min · Cook 22 min

1. Prep: If cheese rice cakes 80 g are firm from the fridge, soak in warm water 10 minutes until slightly soft, then drain; shred onion ½.
2. In a small bowl, mix Korean black jjajang paste 2 Tbsp, cheddar cheese sauce 2 Tbsp, truffle sauce 1 tsp, minced garlic 1 Tbsp, and water 2 Tbsp into a truffle jjajang sauce; set aside.
3. Preheat a skillet over medium heat with 1 Tbsp oil; stir-fry onion 2 minutes until translucent and fragrant.
4. Add drained cheese rice cakes and stir-fry over high heat 1 minute until lightly colored on the surface.
5. Pour in the prepared truffle jjajang sauce and keep stir-frying 1 minute until each rice cake is evenly coated.
6. Pour in broth or water 100 ml, cover, and simmer over medium heat 5 minutes, stirring to prevent sticking so the rice cakes absorb the sauce.
7. Uncover and reduce over high heat 1–2 minutes until the sauce is thick and clings to the rice cakes. Before serving, stir in another cheddar cheese sauce 2 Tbsp until melted and stretchy; top with sesame seeds or scallions and serve hot.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins