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.
Ingredients
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
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