A baked kimchi and tteok casserole with melted cheese, built on the flavors of Korean kimchi-jjigae.
Kimchi and melted cheese is a beloved modern Korean comfort-food pairing — you'll find it in budae-jjigae, kimchi-cheese toast, and countless home kitchens where a block of cheese gets melted straight into a bubbling pan of kimchi. This casserole leans into that combination, layering well-fermented kimchi with chewy rice cakes (tteok) and a generous topping of melted mozzarella, baked until bubbling and lightly browned on top.\n\nThe important step is cooking the kimchi down in a pan first with a touch of sugar and sesame oil before it goes into the baking dish — raw kimchi straight from the jar releases a lot of liquid in the oven and can make the casserole watery. Sauteing it first concentrates the flavor and mellows some of the sharp fermented tang into something rounder and more savory.\n\nServe this bubbling hot straight from the oven with a spoon that can get under the melted cheese to the soft rice cakes below — it's meant to be eaten messy, ideally shared straight from the baking dish.
Serves 4
Heat sesame oil in a skillet over medium heat. Add kimchi, onion, sugar and gochujang and cook 8-10 minutes, stirring occasionally, until the kimchi softens and much of its liquid evaporates.
Preheat oven to 400°F (200°C). Spread the soaked rice cakes in an even layer across a baking dish, then top with the tuna or Spam if using.
Spoon the cooked-down kimchi mixture evenly over the rice cakes, spreading to the edges of the dish.
Scatter mozzarella generously over the top, covering the kimchi completely.
Bake 18-20 minutes until the cheese is fully melted, bubbling, and lightly browned in spots.
If the top isn't browning fast enough, switch to broil for the last 2 minutes, watching closely so it doesn't scorch.
Top with scallions and sesame seeds and serve immediately while the cheese is still stretchy.
Use kimchi that's at least 2-3 weeks old — younger kimchi is too mild and won't give the casserole its signature tang.
Soak rice cakes in warm water for at least 15 minutes if they're the refrigerated or frozen kind, or they'll stay hard in the center after baking.
Cooking the kimchi down before baking is not optional — skip it and the casserole turns watery under the cheese.
Add sliced Spam or bacon for a richer, more traditional budae-jjigae-inspired flavor.
Use a mix of mozzarella and a sharp cheddar for more flavor complexity in the topping.
Stir cooked ramen noodles in with the rice cakes for an even heartier, noodle-forward casserole.
Refrigerate covered for up to 3 days. Reheat individual portions in the microwave, or reheat the whole dish covered in a 350°F (175°C) oven until the cheese re-melts.
Melting cheese into kimchi dishes became widespread in Korea in the 2010s, building on the older tradition of budae-jjigae (army stew), which itself emerged after the Korean War when American surplus ingredients like Spam and processed cheese were mixed into Korean stews. This casserole is a home-kitchen extension of that same kimchi-and-cheese instinct.
Frozen mochi-style rice cakes or even gnocchi can work in a pinch for the chewy texture, though the flavor won't be quite the same as real tteok.
That means the kimchi wasn't cooked down enough before baking — kimchi releases a lot of liquid as it heats, so give it the full 8-10 minutes in the pan first.
Yes, just skip the tuna or Spam and make sure your kimchi is made without fish sauce or shrimp paste, since many traditional brands include seafood.
Per serving (400g / 14.1 oz) · 4 servings total
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