Chewy Korean tteokbokki rice cakes simmered in a sweet-and-spicy gochujang sauce, with a whole melting Camembert in the middle to swirl through every bite. Cooked in the pot of the BRUNO Compact Multi Grill Pot, it is a shareable, bubbling centrepiece — comfort food with a cheesy twist.
Ingredients
- 500g tteokbokki rice cakes
- 1 whole Camembert cheese
- 70g napa cabbage
- 3 spears asparagus
- 1 hard-boiled egg
- A pinch of dried red chilli
- For the sauce: 200ml water
- 2 tbsp gochujang (red pepper paste)
- 1/2 tsp red pepper flakes
- 1 tbsp sugar
- 2 tbsp ketchup
- 2 tsp soy sauce
- 1 tbsp chicken stock powder
- 1 tbsp grated garlic (tube type is fine)
Method
- Cut the napa cabbage into bite-size pieces and halve the asparagus.
- Set the pot and add all the sauce ingredients (water, gochujang, red pepper flakes, sugar, ketchup, soy sauce, chicken stock powder and garlic). Heat on MID-HI and bring to a gentle boil, stirring.
- Once the sauce comes together, add the rice cakes and napa cabbage and simmer for about 8-10 minutes.
- Partway through, add the asparagus and the torn Camembert. When the cheese has melted, top with the halved hard-boiled egg and a pinch of dried red chilli.
Tip: Follow the cooking time on your tteokbokki package if one is given — soak firmer rice cakes briefly so they turn soft and chewy. Keep the Camembert whole until the end so it stays gooey for dipping and pulling.
Recipe adapted from BRUNO Official.