Cheese Tteokbokki Recipe

If you’re craving a warm, comforting snack that’s both spicy and cheesy, you’ve got to try my Cheese Tteokbokki Recipe. I absolutely love how this Korean street food classic comes alive with gooey melted mozzarella, balanced by that perfect spicy-sweet sauce. When I first tried this combo, I was hooked — and I promise once you make it, it’ll become your go-to too!

this Recipe

Ingredients You’ll Need

This Cheese Tteokbokki Recipe relies on simple ingredients that come together beautifully. The chewy rice cakes soak up the spicy sauce, while the mozzarella adds richness. When shopping, look for fresh or frozen Korean rice cakes at your Asian market, and grab good quality gochujang—the chili paste is the heart of the flavor.

• Korean rice cakes: Fresh ones soften quickly; frozen need a little soaking—both work great.
• Dashi or Korean soup stock: This adds depth and umami that’s better than plain water.
• Mozzarella cheese: Grated for easy melting and stretchy cheesy goodness.
• Gochujang (Korean chili paste): The essential spicy, sweet, and savory base of the sauce.
• Gochugaru (Korean chili flakes): Adds that signature heat and a subtle smoky undertone.
• Sugar and corn syrup: Balance the spice with sweetness—corn syrup gives extra shine.
• Soy sauce: For a touch of salty depth to round out the flavor.
• Garlic: Minced for punchy aroma and taste.
• Sesame oil: For drizzling at the end, giving a toasty, fragrant finish.
• Scallions and toasted sesame seeds: Classic garnishes that add freshness and crunch.

Variations

I love making this recipe my own by swapping in different add-ins or dialing the spice up or down. Seriously, this dish is forgiving and flexible, so you can always make it work for your preferences or what you have in your fridge.

• Add Fish Cakes: This is my family’s favorite upgrade—those tender fish cakes soak up all the sauce and add a meaty texture.
• Include Hard-Boiled Eggs: They’re perfect for soaking up extra sauce and give a wonderful textural contrast.
• Make It Mild: If you’re not a big fan of heat, just reduce the gochugaru and gochujang portions slightly, and it’s still delicious.
• Try Vegan Cheese: For a dairy-free twist, vegan mozz or other plant-based cheese melt decently in this recipe.
• Add Sausages or Seafood: I sometimes toss in sliced sausages or shrimp for a heartier meal variation.

How to Make Cheese Tteokbokki Recipe

Step 1: Soften the Rice Cakes if Frozen

If you’re using frozen rice cakes, here’s the trick I learned: soak them in warm water for 20 to 30 minutes to get them soft and chewy without a weird rubbery bite. Fresh rice cakes don’t need this step, so you can skip it and save time.

Step 2: Mix the Sauce Ingredients

In a small bowl, whisk together the gochujang, gochugaru, sugar, corn syrup (or extra sugar if you don’t have corn syrup handy), soy sauce, and minced garlic. Getting this right before cooking makes the rest a breeze!

Step 3: Cook Rice Cakes in Stock and Sauce

Heat a large pan over medium-high. Pour in the dashi or Korean soup stock along with the rice cakes. Once the liquid starts boiling, add your prepared sauce and stir everything together well. You want to simmer until the sauce thickens and coats the rice cakes nicely, about 8-10 minutes. Keep an eye so it doesn’t burn—stir often.

Step 4: Add Cheese and Melt

When the sauce is thick and luscious, gently push the rice cakes toward the center to create a little nest. Spread a generous layer of grated mozzarella on top. Then cover the pan with a lid and let the cheese melt fully—usually just 3-5 minutes. This step is where magic happens: the cheese becomes perfectly gooey without sinking into the sauce.

Step 5: Finish with Garnishes and Serve

Once the cheese is melted, turn off the heat and drizzle some sesame oil over the dish. Sprinkle chopped scallions and toasted sesame seeds on top before serving. Eat it right away while the cheese is warm and melty—that’s the best part!

How to Serve Cheese Tteokbokki Recipe

Garnishes

I always finish my Cheese Tteokbokki with a drizzle of toasted sesame oil—it adds a nutty aroma that’s hard to beat. Plus, chopped scallions bring a lovely fresh crunch and brightness, while toasted sesame seeds add just the right, subtle toasty flavor and extra texture.

Side Dishes

My favorite way to enjoy this is alongside some simple cucumber kimchi or pickled radish—they cut through the richness perfectly. Steamed rice or a light, fresh salad balances the dish nicely if you want something more filling.

Creative Ways to Present

For a special occasion, I sometimes plate my tteokbokki in a shallow cast-iron skillet at the table, so the cheese stays gooey longer and it looks super inviting. Adding a small bowl of extra sauce for dunking makes guests feel extra cared for—everyone loves a good cheese pull!

Make Ahead and Storage

Storing Leftovers

I usually store any leftover Cheese Tteokbokki in an airtight container in the fridge for up to two days. Just keep in mind the rice cakes might firm up and the cheese won’t stay melted, but it still tastes great reheated.

Freezing

Freezing works okay if you separate the cheese from the rice cakes and sauce beforehand. Freeze each part separately and combine fresh cheese when reheating. This keeps the texture better, but honestly, I prefer fresh when possible.

Reheating

To reheat, gently warm the tteokbokki on the stove with a splash of water or stock to loosen the sauce. Add fresh mozzarella on top and cover to melt the cheese again—it’s almost like new!

FAQs

Final Thoughts

I hope you give this Cheese Tteokbokki Recipe a try soon because it’s become a staple in my kitchen anytime I want something comforting but fun to eat. I love how the simple ingredients turn into a bubbling, cheesy, spicy delight that everyone asks for seconds of. Trust me, once you try it, you’ll be craving it regularly too—let me know how yours turns out!

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