🧀 Homemade cheesy comfort food 10/10 ✨must try✨
Creamy cheese rice cakes topped with crispy black garlic chicken katsu 🤤
Cheesy Rice Cakes (Tteokbokki)
1. In a skillet over low–medium heat, melt 2 Tbsp butter.
2. Add 1 diced onion and cook until soft and translucent.
3. Add 4 minced garlic cloves and cook for ~30 seconds until fragrant.
4. Pour in 1–2 cups chicken broth, just enough to cook the rice cakes.
5. Bring to a gentle boil and cook until the rice cakes absorb most of the broth.
6. Lower heat to medium and stir in ½ cup heavy cream.
7. Season with salt, black pepper, garlic powder, onion powder, cayenne, plus sriracha and oyster sauce to taste.
8. Stir in grated mild cheddar and ½ cup parmesan until melted and creamy.
9. Finish with fresh parsley & basil. Done ✨
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Black Garlic Chicken Katsu
1. Heat a pot of neutral oil (canola, vegetable, grapeseed, etc.) to medium-high.
2. Set up a dredge station: flour → egg → panko.
3. Season panko with black garlic, salt, pepper, garlic powder, onion powder & cayenne.
4. Cut chicken breast into nugget-sized pieces.
5. Coat chicken in flour, egg, then panko.
6. Fry in batches for 5–7 minutes until golden and crispy.
7. Transfer to paper towels to drain. Done.
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Build the Bowl
Spoon the cheese rice cakes into a bowl, top with crispy chicken katsu, add ajitsuke tamago (optional) and finish with chopped green onions.
ENJOY 🧀🔥
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Ingredients
Cheesy Rice Cakes
• 300g rice cakes
• ½–1 cup chicken broth
• ½ cup heavy cream
• 2 Tbsp sriracha
• 1 Tbsp oyster sauce
• 4 garlic cloves
• Mild cheddar cheese
• Parmesan cheese
• Salt & pepper
• Garlic powder
• Onion powder
• Cayenne
• Fresh parsley & basil
Chicken Katsu
• Chicken breast
• Flour
• 2 eggs
• Panko crumbs
• Frying oil
• Black garlic
• Garlic powder
• Onion powder
• Salt, pepper
• Cayenne
If you're a fan of comfort food that combines creamy textures with crispy elements, this cheesy rice cake dish paired with black garlic chicken katsu is a game changer. I personally love how the richness of the mild cheddar and parmesan cheese melts into the rice cakes, creating a smooth, decadent base. The addition of black garlic in the chicken katsu breadcrumbs is a flavor booster—its sweet, mellow tang elevates the usual savory fried chicken experience to a whole new level. When making this at home, I find it crucial to cook the rice cakes just right so they absorb the chicken broth but don't become mushy, maintaining a chewy, satisfying bite. For seasoning, balancing the spicy kick from cayenne and sriracha with the umami depth of oyster sauce really brings the dish together. I often garnish with fresh herbs like parsley and basil, which add a bright, herbal note that cuts through the richness. Also, including optional ajitsuke tamago (marinated soft-boiled eggs) adds an extra layer of texture and protein, making this a wholesome and filling bowl. One tip from my kitchen is ensuring the chicken pieces are adequately coated in the seasoned panko mixture, and frying at the right temperature to achieve an evenly golden, crispy crust without greasy sogginess. Using neutral oil such as canola or grapeseed oil makes frying easier and results in a lighter finish. This recipe is perfect for weeknight dinners or when you want to impress guests with a comforting yet impressive meal. It's definitely worth a try if you love fusion dishes blending Korean-inspired tteokbokki with a twist of cheesy indulgence and crispy chicken goodness.
Made today 10/10 love it ❤️❤️❤️