This is what happens when Korean street food meets Eastern European comfort—sweet and spicy tteokbokki sauce hugs chewy rice cakes and crispy-on-the-outside, gooey-on-the-inside cheese pierogies.
It's spicy, cheesy, and potato-loaded in the best way possible!
Start by soaking your rice cakes in cold water. While they’re softening, make the sauce with gochujang, ketchup, and sugar. I’m using Mrs. T’s Four Cheese Medley Pierogies (always stocked in my freezer!)—just pan-fry them in butter until golden and crisp. Meanwhile, boil some water with dashi powder, then add in the drained rice cakes, sauce, sliced onion, and chopped scallions. Let it simmer until the sauce becomes thick and glossy.
Toss in the pierogies and reduce everything until beautifully coated. Garnish with sesame seeds and dig in!
Fusion food done right—comforting, indulgent, and dangerously addictive. Try it at home and check out the full video below for the step-by-step guide!
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