Cheesey Gochujang Rice Cakes

I finally got around to picking up the viral buldak spicy dumplings and decided it needed a side dish for company— these cheesey gochujang rice cakes are the perfect pairing to help cool off the spice and balances out with a sweet undertone . If you try this combo, you must let me know if you handled it or not lol . Plus, I always love seeing your foodie photos (: . Warning— those buldak spicy dumplings are 10x spicer than the traditional buldak noodles !!!

What you’ll need:

• Korean rice cakes of choice

• 1 cup of water

• 1 tsp chicken bullion powder

• 1 tsp soy sauce

• 4 tsps gochujang paste

• 1 tsp garlic powder

• 1 tsp sesame oil

• gochugaru

• green onions (sliced)

• shredded cheese

• furikake

• buldak spicy dumplings (optional)

Instructions:

1. Start off by airfrying spicy dumplings at 350F for about 10 minutes or until golden and crisp .

2. While dumplings are air frying, prep sauce— mix together water, chicken bouillon powder, soy sauce, gochujang paste, and garlic powder . (No need to mix fully because heat will melt gochujang paste later).

3. Heat up a non-stick skillet pan on medium heat and add in prepped sauce mixture . Stir until gochujang paste is completely melted and mixed through evenly . (Taste sauce and adjust to your tastebuds, add salt IF NEEDED).

4. Add in frozen rice cakes— I used two different shapes . Stir and mix in rice cakes with sauce until rice cakes are soft and sauce has thickened .

5. Once rice cakes are soft, lower heat to low and season with sesame oil and gochugaru— mix well and then add a layer of sliced green onions and shredded cheese on top .

6. Once cheese is completely melted, turn off heat, transfer to a serving dish if you’d like— and enjoy right away ! Don’t forget to garnish with furikake !!

   **You can add in the airfried dumplings to your rice cakes with sauce if desired … or serve spicy dumplings one the side like how I did (: