The Freezer 25 · No. 17 of 25 · Trader Joe's

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Trader Joe's · Curries, noodles, rice

Tteokbokki (Korean rice cakes)

Trader Joe's

Chewy rice cakes in red sauce, Seoul's favorite street snack. Add a boiled egg, a fish cake or scallions and a slice of cheese melted on top, the way Korean snack bars do it now.

Trader Joe's frozen Korean rice cakes come with a sweet-spicy gochujang sauce in the bag.

The box saysPan-cook with water and the sauce packet about 5 to 7 minutes.
Chef's upgrade12 min, serves 2
Make it taste homemade
Cheesy tteokbokki with a jammy egg
The sauce needs to reduce until it clings. A jammy egg and melted mozzarella make it a meal, not a snack.
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You need
- 1 bag Trader Joe's Tteokbokki (rice cakes and sauce)
- 2 large eggs
- 2 scallions, cut into 2-inch pieces
- 1/2 cup (55 g) shredded mozzarella
- 1 tsp toasted sesame seeds
How to make it
1. Lower the eggs into boiling water and cook 7 minutes. Cool them in cold water, then peel and halve.
2. Cook the rice cakes with the sauce and water in a skillet as the bag says, stirring often, until the rice cakes are soft and the sauce is thick and glossy, 5 to 7 minutes.
3. Add the scallions for the last minute.
4. Scatter the mozzarella over the top, cover the pan and turn off the heat for 1 minute so it melts.
5. Tuck in the egg halves and sprinkle with sesame seeds. Eat straight from the pan.
Chef's own upgrade, in our words. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.
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