Pin it
Whenever I’m craving something cozy with a punch of heat and loads of melty cheese, I always make cheese tteokbokki. It mixes chewy Korean rice cakes in a bold gochujang sauce and smothers them in gooey mozzarella that melts perfectly.
When I whipped this up the first time, I was shocked how easy it was to bring my favorite street food home. Seriously, nothing beats that cheese pull.
Delicious Ingredients
- Korean rice cakes: Always go with fresh if you can for soft bites. For frozen, soak till they're tender.
- Dashi or Korean soup stock: Packs in deep flavor. Find soup stock kits or powder at Asian groceries.
- Grated mozzarella cheese: For the melty top layer. Go with whole milk mozzarella for the stretchiest cheese pulls.
- Gochujang: The deep flavor base. Choose a solid Korean brand for good color.
- Gochugaru: Gives you a smoky kick. Use coarse flakes, not powder, so it tastes best.
- Granulated sugar: Balances out all the spice.
- Corn syrup or more sugar: Helps everything get sticky and shiny. Korean corn syrup is great or just add extra sugar.
- Soy sauce: Makes everything work together. Try naturally brewed soy sauce for better flavor.
- Minced garlic: Gives awesome aroma. Chop it fresh if you can—it’s way tastier.
- Sesame oil: For a rich toasty finish—always use toasted sesame oil.
- Green onions: Keeps it fresh and pretty on top. Pick snappy green ones.
- Toasted sesame seeds: A little crunch for the finish. Toast your own or buy them fresh for great smell.
Simple Steps
- Finish and Serve
- Pour sesame oil across the gooey cheese for lots of aroma. Top it off with diced green onions and sesame seeds. Dish it out steaming hot, making sure everyone grabs some cheese and plenty of sauce.
- Melt the Cheese
- Push the rice cakes to the center and cover with mozzarella. Put a lid on so the cheese melts and gets super stretchy. Turn off the heat once it's all melty.
- Add the Sauce
- Dump in your mixed spicy paste. Scrap every bit in and mix well with the rice cakes and broth. Let it simmer and thicken. If it reduces super fast, lower the heat.
- Simmer the Rice Cakes
- In a wide pan, pour in the dashi or soup stock and toss in rice cakes. Bring to a bubbling boil. Stir now and then so nothing sticks. Let the cakes soak up flavor and turn nice and chewy.
- Mix the Sauce
- In a bowl, combine gochugaru, gochujang, sugar, corn syrup or more sugar, soy sauce, and garlic. Mix it into a deep red, smooth paste. This packs all the punch and big flavor.
- Prep the Rice Cakes
- If your rice cakes are frozen, soak in warm water for 20 to 30 minutes until soft and bendy. Skip this if you have fresh ones. This makes sure the rice cakes stay soft all through.
Pin it
I just can't get enough gochujang—the smell hits as soon as you walk in when it’s cooking. My niece loves helping out and always sneaks cheese from the bowl before it gets melted on top.
Storage Ideas
Got leftovers? Pop them in a sealed container in the fridge for up to three days. When you’re ready to eat, splash in a bit of water or broth and reheat gently on the stove or in the microwave to keep the rice cakes moist and saucy.
Swap Options
No dashi or soup stock on hand? Mild veggie or chicken broth works okay. Go with mushroom broth if you need it vegetarian. Mix up the cheese with fontina or provolone for a new twist. Feeling spicy? Add extra gochugaru however you like.
Pin it
How to Serve
Cheese tteokbokki steals the show as a main dish but it’s great for sharing too. Toss in oemuk (Korean fish cakes), steamed veggies, or a soft boiled egg to make it heartier. Sip some milk or cold barley tea with it—they really cool things down and even out that spicy kick.
Bit of Background
You can find tteokbokki at just about every corner and food stall all over Korea. The cheesy version is a newer twist—it hit the youth cafe scene fast and became a late-night favorite among students and snack fans.
Frequently Asked Questions
- → Can I use frozen rice cakes?
Yep! Just pop the frozen cakes into a bowl of warm water for about 20 to 30 minutes until they’re nice and soft. Then you’re good to go.
- → Is it possible to adjust the spice level?
For sure. Add less gochujang or only a bit of gochugaru for less heat. If you like it fiery, throw in more!
- → What substitutes can I use for dashi or soup stock?
If you don’t have dashi, use chicken broth or veggie stock instead. Both work just fine.
- → Can I add proteins like eggs or seafood?
Totally! Toss in hard-boiled eggs, fish cakes, sausage, or whatever seafood you like for extra flavor and texture.
- → How do I ensure the cheese melts smoothly?
Push the hot rice cakes together in the middle, sprinkle mozzarella on top, put a lid on, and let it sit until the cheese is melty and stretchy.
- → What garnishes work well?
Chop up green onions and sprinkle sesame seeds over the top—they’ll add a pop of color and a nutty finish.