tteokbokki recipe with homemade tomato sauce, sweet cabbage, and cheese.

A simple at home take on Grounded Kitchen’s tomato and cheese tteokbokki special, made with fresh tomatoes blitzed into a quick sauce, gochujang, sweetheart cabbage, white onion and melty cheddar slices.

our homemade tteokbokki!

serves 2

ingredients

• 300g rice cake sticks

• 300g fresh tomatoes, roughly chopped and blitzed until smooth

• 50 to 100ml water, added as needed

• ½ sweetheart cabbage, finely sliced

• ¼ to ½ small white onion, finely sliced or diced

• 1 tsp neutral oil

• 1 tbsp gochujang

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp honey or maple syrup

• 1 small garlic clove, grated, or ½ tsp garlic granules

• 1 to 2 cheddar cheese slices

• 1 tsp sesame seeds, optional 

method

1. Roughly chop the tomatoes, then blitz until smooth.

2. In a small bowl, mix the gochujang, soy sauce, sesame oil, honey or maple syrup and garlic.

3. Rinse the rice cakes under cold running water, then drain well.

4. Heat the oil in a wide pan over a medium heat. Add the white onion and cook for 3 to 4 minutes until softened.

5. Add the sweetheart cabbage and cook for another 3 to 4 minutes, stirring often, until it starts to soften but still has some texture.

6. Pour in the blitzed tomatoes, then stir in the gochujang mixture. Bring to a gentle simmer.

7. Add the drained rice cakes and cook for 6 to 10 minutes, stirring often, until the rice cakes are soft, chewy and bouncy.

8. Add water a splash at a time if the sauce becomes too thick before the rice cakes are cooked. You want it glossy and saucy, not dry.

9. Once the rice cakes are cooked, lay the cheddar cheese slices over the top and let them melt into the sauce.

10. Finish with sesame seeds, if using, and serve straight away while hot and melty.

A lower cost meal idea that still brings together bold flavour, texture and comfort.

Because nourishing food should still feel exciting to eat!

a quick close up!