Maangchi official grilled cheese and rice cake skewers
Original Maangchi cooking video for grilled cheese and rice cake skewers.
Official cooking video · Maangchi · YOUTUBECheese-Tteok-Kkochi: Korean Grilled Cheese and Rice Cake Skewers (2)
Adapted from Maangchi's Myeongdong street-food recipe, mozzarella string cheese and garaetteok are alternated on skewers and pan-grilled in butter; unlike red-sauce tteokkochi this is mild and optionally sweetened with condensed milk.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
If rice cakes are firm, blanch in boiling water for 1–2 minutes to soften, then drain, cool and pat dry. Skip blanching for soft fresh rice cakes.
- 02
Thread 4 rice-cake pieces and 3 mozzarella pieces alternately onto each of two long skewers, starting and ending with rice cake to hold everything in place. Pieces are shortened to fit home-use skewers.
- 03
Heat a heavy nonstick pan over medium-low heat, melt 1 tbsp butter and cook skewers for 1–2 minutes, keeping the cheese from becoming dark brown.
- 04
Turn carefully with a spatula and cook the second side 1–2 minutes. Stop when cheese is lightly golden and a little melted and rice cakes are lightly browned.
- 05
Transfer to plates, drizzle about 1/2–1 tsp condensed milk on each if desired, and serve. Let the hot cheese cool slightly and cut chewy rice cake into safe bite sizes.
Helpful source links
Before you cook
Contains milk in cheese, butter and optional condensed milk; check packaged rice cakes for wheat/soy cross-contact. Hot molten cheese can burn; chewy rice cakes can cause choking, particularly for young children or people with swallowing difficulties. Cut into small portions, supervise eating and refrigerate leftovers within 2 hours.
Allergens: milk, possible wheat/soy depending on processed rice cake packaging
Image & source credits
These illustrations stand in for food photos.
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