Go Back

Cheese Tteokbokki

A delicious and comforting Korean street food dish combining chewy rice cakes with a rich, spicy sauce and gooey melted cheese, perfect for sharing and satisfying cravings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 17.5 oz Korean rice cakes, fresh or frozen
  • 2 cups dashi or Korean soup stock
  • 1 cup grated mozzarella cheese or more, to taste
  • 3 tbsp gochujang (Korean chili paste)
  • 2 tsp gochugaru (Korean chili flakes)
  • 1 tbsp granulated sugar
  • 1/2 tbsp corn syrup or granulated sugar
  • 1 tbsp soy sauce
  • 2 tsp minced garlic
  • 1 tsp sesame oil
  • Finely chopped scallions or green onions for garnish
  • Toasted sesame seeds for garnish

Method
 

Preparation
  1. If using frozen rice cakes, submerge them in warm water for 20-30 minutes until softened. Skip this step if using fresh rice cakes.
  2. In a small bowl, combine gochujang, gochugaru, granulated sugar, corn syrup, soy sauce, and minced garlic until well mixed.
Cooking
  1. Heat a large frying pan or skillet over medium-high heat.
  2. Add the soup stock and the softened or fresh rice cakes. Bring the stock to a boil.
  3. Stir in the prepared sauce mixture with the boiling stock and rice cakes.
  4. Continue boiling until the sauce thickens to your desired consistency, stirring occasionally to prevent sticking.
  5. Move the rice cakes to the center of the pan to create a cushion for the cheese.
  6. Spread grated mozzarella cheese evenly over the rice cakes.
  7. Cover the pan with a lid and cook until the cheese is fully melted.
  8. Turn off the heat and drizzle sesame oil on top.
  9. Garnish with finely chopped scallions and toasted sesame seeds.
  10. Serve hot immediately while the cheese is melted and gooey for the best flavor and texture.

Notes

For serving, pair with pickled radishes, a light green salad, or some kimchi for a crunchy element. Store leftovers in an airtight container in the refrigerator for up to three days and reheat gently.