VIDEORECIPE The most delicious and not spicy tteokbokki cheese recipe

Separate the bones from the chicken to obtain the meat.

Season the chicken with salt, pepper and 5 spice powder. Then keep in the refrigerator for at least 1 hour.

Soak the rice cakes in water for 30 minutes and dry with paper towels.

Cut the onion into large pieces

Smash and peel 3 cloves of garlic.

In a saucepan, put the chicken bones, onion and garlic in a pot. Cook until the bottom is browned.

Add the chicken stock and bring to the boil. Then cook on low heat for 1 hour.

Slice scallions

Slice 2 cloves of garlic.

Strain the stock to 250 ml.

In a frying pan, cook the seasoned chicken, starting from the skin side.

Turn after three minutes.

Add the butter.

Add thyme and oregano. Cook for a further minute.

Cut cooked chicken into half-inch-thick pieces.

In a saucepan, add the broth and add the soy sauce.

Add the sugar.

Add the unflavoured gelatine.

Stir well combining all the ingredients and cook until boiling. Set aside and let cool.

Fry the rice cakes in vegetable oil at 350°F for 1 minute and set aside.

In a frying pan, cook scallion slices and chopped garlic with 1 tbsp vegetable oil over low heat for 2 minutes.

Stir in Korean chili powder.

Add the fried rice cake pieces.

Add scallion and stir well.

Add broth until it covers 2/3 of the cooking time.

Add the chicken slices and mozzarella cheese.

Put in the oven for 2 minutes until the cheese gratinates.

Decorate with microgreens or spring onion slices. Enjoy the best artisan tteokbokki you have ever tasted.