Cheesy Tteokbokki: A Spicy and Savory Korean Delight

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Experience the mouthwatering flavors of Korea with Cheesy Tteokbokki, a beloved street food that combines chewy rice cakes, spicy-sweet sauce, and gooey melted cheese. This dish brings together the best of both worlds—comforting cheese and the signature kick of Korean gochujang (red chili paste). Perfect as a snack, appetizer, or even a main course, Cheesy Tteokbokki is guaranteed to tantalize your taste buds and leave you craving more. Whether you’re new to Korean cuisine or a seasoned foodie, this easy-to-make recipe is sure to become a favorite in your kitchen.

Ingredients

For the Tteokbokki:

  • 17.5 oz (500 gr) Korean rice cakes, fresh or frozen
  • 2 cups (480 ml) water or dashi stock
  • 1 cup (225 gr) grated mozzarella cheese, or more for extra cheesiness

For the Sauce:

  • 3 tablespoons of gochujang (Korean chili paste)
  • 2 teaspoons of gochugaru (Korean red chili powder)
  • 1 tablespoon granulated sugar
  • 1/2 tablespoon honey or corn syrup
  • 1 tablespoon soy sauce
  • 2 teaspoons minced garlic

For Garnish:

  • 1 teaspoon sesame oil
  • Finely chopped scallions/green onions
  • Toasted sesame seeds

Instructions

  1. Prepare the Rice Cakes:
    • If using frozen rice cakes, soak them in warm water for about 10-15 minutes to soften. If using fresh rice cakes, they can be used as is. Drain and set aside.
  2. Make the Sauce:
    • In a small bowl, combine gochujang, gochugaru, granulated sugar, honey or corn syrup, soy sauce, and minced garlic. Mix well until smooth and set aside.
  3. Cook the Tteokbokki:
    • In a large skillet or shallow pan, add the water or dashi stock and bring to a gentle boil over medium heat.
    • Add the prepared sauce to the boiling liquid and stir until well combined.
    • Add the rice cakes to the sauce and cook, stirring occasionally, for 8-10 minutes, or until the rice cakes are soft and the sauce has thickened. If the sauce becomes too thick, you can add a little more water to adjust the consistency.
  4. Add the Cheese:
    • Once the rice cakes are soft and chewy, reduce the heat to low. Sprinkle the grated mozzarella cheese evenly over the top of the rice cakes.
    • Cover the skillet with a lid and let the cheese melt, about 2-3 minutes. Alternatively, you can place the skillet under a broiler for a few minutes to melt and slightly brown the cheese.
  5. Finish and Garnish:
    • Drizzle the melted cheese-topped tteokbokki with sesame oil. Sprinkle with finely chopped scallions and toasted sesame seeds for added flavor and texture.
  6. Serve:
    • Serve the Cheesy Tteokbokki hot and enjoy the combination of spicy-sweet sauce, chewy rice cakes, and gooey melted cheese. It’s perfect as a satisfying snack or as a main dish for a cozy meal.

Conclusion

Cheesy Tteokbokki is a delightful fusion of textures and flavors, combining the chewiness of Korean rice cakes with a bold, spicy-sweet sauce, and the richness of melted cheese. It’s an easy and satisfying dish that you can whip up in no time, making it ideal for both quick meals and special gatherings. Customize the spiciness and cheesiness to your liking, and enjoy a taste of Korea right at home.

Cheesy Tteokbokki: A Spicy and Savory Korean Delight

Cheesy Tteokbokki is a delicious Korean dish madewith chewy rice cakes, a spicy-sweet sauce, and melted mozzarella cheese. It’sa perfect comfort food for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Snack
Cuisine Korean
Servings 3
Calories 500 kcal

Ingredients
  

  • 17.5 oz 500 gr Korean rice cakes, fresh or frozen
  • 2 cups 480 ml water or dashi stock
  • 1 cup 225 gr grated mozzarella cheese, or more for extra cheesiness
  • 3 tablespoons of gochujang Korean chili paste
  • 2 teaspoons of gochugaru Korean red chili powder
  • 1 tablespoon granulated sugar
  • 1/2 tablespoon honey or corn syrup
  • 1 tablespoon soy sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon sesame oil
  • Finely chopped scallions/green onions
  • Toasted sesame seeds

Instructions
 

  • If using frozen rice cakes, soak them in warm water for about 10-15 minutes to soften. If using fresh rice cakes, they can be used as is. Drain and set aside.
  • In a small bowl, combine gochujang, gochugaru, granulated sugar, honey or corn syrup, soy sauce, and minced garlic. Mix well until smooth and set aside.
  • In a large skillet or shallow pan, add the water or dashi stock and bring to a gentle boil over medium heat.
  • Add the prepared sauce to the boiling liquid and stir until well combined.
  • Add the rice cakes to the sauce and cook, stirring occasionally, for 8-10 minutes, or until the rice cakes are soft and the sauce has thickened. If the sauce becomes too thick, you can add a little more water to adjust the consistency.
  • Add the Cheese:
  • Once the rice cakes are soft and chewy, reduce the heat to low. Sprinkle the grated mozzarella cheese evenly over the top of the rice cakes.
  • Cover the skillet with a lid and let the cheese melt, about 2-3 minutes. Alternatively, you can place the skillet under a broiler for a few minutes to melt and slightly brown the cheese.
  • Drizzle the melted cheese-topped tteokbokki with sesame oil. Sprinkle with finely chopped scallions and toasted sesame seeds for added flavor and texture.
  • Serve the Cheesy Tteokbokki hot and enjoy the combination of spicy-sweet sauce, chewy rice cakes, and gooey melted cheese. It’s perfect as a satisfying snack or as a main dish for a cozy meal.
Keyword Cheesy Tteokbokki

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