Korean Rice Cake Lasagna (Tteokbokki Gratin)

Welcome to my kitchen! Today, we’re creating something truly special that brings together two of my favorite comfort foods: the cheesy, bubbly satisfaction of Italian lasagna and the spicy, chewy delight of Korean tteokbokki. This Korean Rice Cake Lasagna is a creative and incredibly delicious fusion dish that replaces traditional pasta with soft, tender rice cakes and savory fish cakes. Everything is bathed in a vibrant, spicy-sweet gochujang sauce and baked under a glorious blanket of melted mozzarella cheese. It’s a fun, crowd-pleasing meal that’s perfect for a cozy night in or for sharing with friends who appreciate a unique culinary adventure. Let’s get started!

Ingredients

• 1 lb (450g) Korean cylindrical rice cakes (tteokbokki tteok)
• 8 oz (225g) Korean fish cake sheets (eomuk), cut into bite-sized pieces
• 1/2 large yellow onion, thinly sliced
• 1 Tbsp neutral oil
• 2 cups low-moisture mozzarella cheese, shredded
• 1 green onion, thinly sliced for garnish
• For the Sauce:
• 3 Tbsp gochujang (Korean chili paste)
• 1 Tbsp gochugaru (Korean chili flakes), adjust to your spice preference
• 2 Tbsp soy sauce
• 2 Tbsp sugar or corn syrup
• 2 cloves garlic, minced
• 1 1/2 cups water or anchovy broth

Instructions

1. Prepare the Rice Cakes: If using frozen or refrigerated rice cakes, soak them in warm water for 20-30 minutes until softened. Drain well.
2. Preheat and Sauté: Preheat your oven to 400°F (200°C). In a large, oven-safe skillet or pan over medium heat, add the neutral oil. Sauté the sliced onion until it becomes soft and translucent, about 5-7 minutes.
3. Make the Sauce: In a small bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, minced garlic, and water (or broth) until smooth.
4. Simmer: Pour the sauce mixture into the skillet with the onions. Bring to a simmer, then add the drained rice cakes and cut fish cakes. Stir to coat everything evenly. Continue to simmer for 8-10 minutes, stirring occasionally, until the rice cakes are tender and the sauce has thickened slightly.
5. Assemble the Lasagna: Spread half of the tteokbokki mixture into the bottom of an 8×8 inch baking dish (or use the oven-safe skillet you cooked in). Sprinkle evenly with 1 cup of the shredded mozzarella cheese.
6. Layer and Top: Add the remaining tteokbokki mixture on top of the cheese, spreading it into an even layer. Top with the final cup of mozzarella cheese.
7. Bake: Bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and has beautiful golden-brown spots.
8. Rest and Garnish: Carefully remove the dish from the oven and let it rest for 5-10 minutes. This allows it to set slightly, making it easier to serve. Garnish with freshly sliced green onions before serving warm.

Nutrition Information