Camembert Cheese Stir-fried Rice Cakes

Ingredients (4 servings)

Main Ingredients
Tteokbokki rice cakes 500g
Camembert cheese 1 piece
Napa cabbage 70g
Asparagus 3 spears
Hard-boiled egg 1
Dried red chili peppers a pinch
Water 200ml
★ Gochujang (red pepper paste) 2 tbsp
★ Red pepper flakes 1/2 tsp
★ Sugar 1 tbsp
★ Ketchup 2 tbsp
★ Soy sauce 2 tsp
★ Chicken soup powder 1 tbsp
★ Grated garlic (tube type can be used) 1 tbsp

Note: "tsp" stands for teaspoon, and "tbsp" stands for tablespoon.


  1. Cut the Napa cabbage into bite-sized pieces.
  2. Cut the asparagus in half.


  1. Set a pot and add all the soup ingredients (★). Heat over medium-high heat and bring to a slight boil while stirring.
  2. Once the sauce has blended, add the tteokbokki rice cakes and Napa cabbage. Simmer for about 8-10 minutes. During this time, add the asparagus and torn Camembert cheese. When the cheese melts, garnish with halved hard-boiled eggs and top with dried red chili peppers.


Follow the cooking time instructions on the tteokbokki package if specified.

Written by

BRUNO Official