Description
A fusion twist on classic grilled cheese, featuring chewy rice cakes (tteok) and spicy gochujang-honey butter for a sweet, savory, and spicy kick.
Ingredients
Scale
For the Crust:
- 8 slices of sourdough bread
- 2 cups of shredded mozzarella cheese
- 1 cup of sliced Korean rice cakes (tteok)
- 4 tablespoons of unsalted butter, softened
- 2 tablespoons of gochujang paste
- 1 tablespoon of honey
- 1 green onion, thinly sliced
- 1 teaspoon of sesame seeds
Instructions
1. Prepare the Crust:
- In a small bowl, mix softened butter, gochujang, and honey until smooth to make the gochujang-honey butter.
- Bring a pot of water to a boil, add rice cakes, and cook for 5-7 minutes until softened. Drain and set aside.
- Spread gochujang-honey butter on one side of each bread slice. Place 4 slices butter-side down on a skillet over medium heat.
- Layer each bread slice with shredded mozzarella, cooked rice cakes, and more cheese. Top with remaining bread slices, butter-side up.
- Grill for 3-4 minutes per side until golden brown and cheese is melted. Garnish with green onions and sesame seeds before serving.
Notes
You can customize the seasonings to taste.