KOREAN CHEESY HOT RICE CAKES

Ingredients
About 20 pieces of rice cakes (cylinder-shaped rice cakes, commonly used to make tteokbokki
1 cup shredded cheddar cheese
Hot sauce:
2 tablespoons Korean hot pepper paste
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon sesame seeds
Instructions

1. Add Korean rice cakes into a medium pot of water and bring to boil over high heat, stir occasionally to avoid sticking.
2. Boil for about 3 minutes, rinse under cold water and drain well.
3. Thread the rice cakes onto the skewers and save for later use.
4. Whisk Korean hot pepper paste, ketchup, honey and sesame seeds in a container as the sauce.
5. Brush the spicy sauce onto the rice cake skewers evenly and sprinkle shredded cheddar cheese on top.
6. Preheat the oven to 350 degrees, while waiting, get a sheet of aluminum foil to lie flat on a baking sheet and place the rice cake skewers on the foil.
7. Bake for about 10 minutes.
8. Transfer to a small plate to serve, enjoy while hot!

FULL RECIPES

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