Cheese Tteokbokki: The Ultimate Comfort Food with a Spicy Twist

If your taste buds are craving something bold, cheesy, and a little addictive, this Cheese Tteokbokki is calling your name. This spicy, saucy, and satisfying dish is one of Korea’s most beloved street foods—and now, you can bring it straight to your kitchen in just 20 minutes. Yes, twenty. No passport or plane ticket required!

Chewy Korean rice cakes bathed in a fiery-sweet gochujang sauce and topped with melty mozzarella? It’s basically the food equivalent of your coziest blanket and a Netflix binge. Whether you’re new to Korean cooking or just need a delicious break from the dinner routine, this dish is as fun to make as it is to eat. Let’s dive into the gochujang goodness.

Why You’ll Love This Cheese Tteokbokki

• Quick and Easy: From stovetop to table in under 30 minutes.
• Major Flavor Payoff: Spicy, sweet, cheesy, and ultra-savory.
• Authentic Korean Street Food Vibes: Bring a little Seoul to your supper.

Cheese Tteokbokki

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• Author: Olivia Hartwellen
• Total Time: 20 minutes
• Yield: 2–3 servings 1x
• Diet: Vegetarian

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Description

Cheese Tteokbokki is the ultimate Korean comfort food — a fiery, cheesy, and addictive dish made with chewy rice cakes simmered in spicy gochujang sauce, then topped with melty mozzarella. Ready in just 20 minutes, it brings authentic street food flavor and cozy satisfaction straight to your kitchen.

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Ingredients

Scale 1x2x3x

Main:

• 17.5 oz Korean rice cakes (fresh or frozen)

• 2 cups soup stock (beef, chicken, or anchovy-based)

• 1 cup grated mozzarella cheese (or more, to taste)

For the Sauce:

• 3 tbsp gochujang (Korean chili paste)

• 2 tsp gochugaru (Korean chili flakes)

• 1 tbsp granulated sugar

• 1/2 tbsp corn syrup or honey

• 1 tbsp soy sauce

• 2 tsp minced garlic

Garnish:

• 1 tsp sesame oil

• Finely chopped scallions

• Toasted sesame seeds

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Instructions

• Soften the Rice Cakes: Soak frozen rice cakes in warm water for 20–30 minutes until soft. Skip if using fresh.

• Prepare the Sauce: In a small bowl, whisk together gochujang, gochugaru, sugar, corn syrup or honey, soy sauce, and garlic until smooth.

• Cook: In a skillet or wok, bring soup stock to a boil over medium-high heat. Add rice cakes and simmer for 3–4 minutes.

• Add Sauce: Stir in the spicy sauce mixture and cook until the sauce thickens and coats the rice cakes, about 5–7 minutes.

• Add Cheese: Move rice cakes to the center and top generously with mozzarella cheese. Cover and cook until melted and gooey.

• Finish & Serve: Drizzle with sesame oil and garnish with scallions and sesame seeds. Serve immediately while hot and cheesy.

Notes

Adjust spice level by reducing gochugaru or increasing sugar.

Add hard-boiled eggs or fish cakes for extra texture and flavor.

Reheat leftovers with a splash of broth to restore sauciness.

Freezing is not recommended, as rice cakes may become tough.

For a vegetarian version, use vegetable broth instead of meat-based stock.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Korean

Ingredients You’ll Need

Main:

• 17.5 oz Korean rice cakes (fresh or frozen)
• 2 cups soup stock (beef, chicken, or anchovy-based)
• 1 cup grated mozzarella cheese (or more, no judgment!)

For the Sauce:

• 3 tbsp gochujang (Korean chili paste)
• 2 tsp gochugaru (Korean chili flakes)
• 1 tbsp granulated sugar
• 1/2 tbsp corn syrup or honey
• 1 tbsp soy sauce
• 2 tsp minced garlic

Garnish:

• 1 tsp sesame oil
• Finely chopped scallions
• Toasted sesame seeds

How to Make Spicy Cheese Tteokbokki

1. Soften the Rice Cakes: If using frozen rice cakes, soak them in warm water for 20–30 minutes until soft. Skip this step if using fresh.
2. Make the Sauce: In a bowl, mix gochujang, gochugaru, sugar, corn syrup or honey, soy sauce, and garlic until smooth.
3. Cook It All Together: In a large skillet, bring the soup stock to a boil over medium-high heat. Add the rice cakes and let them simmer.
4. Add the Sauce: Stir in your spicy sauce and mix well. Let it simmer, stirring occasionally, until the sauce thickens and clings beautifully to the rice cakes.
5. Add the Cheese: Push the rice cakes to the center and sprinkle a generous layer of mozzarella cheese on top.
6. Melt and Serve: Cover the pan and cook until the cheese is gooey and melted. Drizzle with sesame oil, garnish with green onions and sesame seeds, and serve immediately.

Tips for the Best Cheese Tteokbokki

• If the sauce gets too thick, add a splash more stock or water.
• Don’t hold back on the cheese—this is not the time to be shy.
• Prefer it less spicy? Cut back a little on the gochugaru or add more sugar.
• Leftovers reheat beautifully in the microwave with a splash of water.

From Olivia’s Kitchen

I first tasted tteokbokki from a little food stall tucked away on a chilly Seoul side street—and I was instantly hooked. That sweet heat, the chew of the rice cakes, the comforting warmth in every bite. When I got back home, I knew I had to recreate it—and adding cheese just made it that much more comforting.

Now, this spicy cheese tteokbokki is my go-to for cozy nights in or when I want something fun and flavorful to share with friends. It’s bold, comforting, and always a crowd-pleaser. And the best part? It tastes like you spent hours cooking, but it’s ready in just 20 minutes.

What to Serve with Cheese Tteokbokki

• Hard-boiled eggs: A traditional addition that soaks up the sauce beautifully.
• Crispy seaweed snacks or gim: For a salty crunch.
• Simple cucumber salad: To cool down the heat and add a fresh contrast.
• A cold drink: Trust me, you’ll want something refreshing with all that spice.

How to Store Leftovers

• Refrigerate: Store in an airtight container for up to 3 days. The rice cakes may firm up, but they’ll soften again when reheated.
• Reheat: Add a splash of water or broth and microwave or reheat on the stove over low heat until warm and gooey again.
• Freezing not recommended: Rice cakes can get tough and grainy when frozen.

FAQs

Can I use other cheeses besides mozzarella?

Yes! Try Monterey Jack or even a little cheddar for extra depth. Just make sure it melts well.

Is there a vegetarian version?

Use vegetable stock instead of meat-based, and you’re good to go.

What if I can’t find gochujang?

It’s worth seeking out for authenticity, but in a pinch, try a mix of miso and sriracha for a similar vibe.

My sauce got too thick—what now?

No worries! Just add a few spoonfuls of water or broth and stir it back to life.

Cheese Tteokbokki: Spicy, Saucy, and So Satisfying

Whether you’re missing your favorite Korean takeout or just want to spice up your dinner game, this Cheese Tteokbokki brings big flavor and comforting textures in one sizzling skillet. From the rich gochujang sauce to the stretchy cheese pull, every bite delivers joy. So grab your chopsticks, crank up your favorite K-pop playlist, and dig in!

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