Cheese Tteokbokki Recipe

If you’ve ever craved that perfect balance of spicy, chewy, and cheesy in one irresistible Korean snack, I’m about to change your life with this Cheese Tteokbokki Recipe. This dish is a total game-changer — tender rice cakes swimming in a rich, spicy sauce with gooey mozzarella melting on top. Trust me, once you try this, you’ll be hooked. Let me walk you through my favorite way to nail this at home, so you end up with that authentic, comforting goodness every time.

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Ingredients You’ll Need

Getting the right ingredients makes all the difference in this Cheese Tteokbokki Recipe. Here’s what you want to look for — fresh or frozen rice cakes both work, just prep accordingly. And the balance of chili paste and flakes will give your sauce its signature spicy kick.

• Korean rice cakes: Fresh ones are best if you can find them, but frozen works fine if soaked well to soften.
• Dashi or Korean soup stock: This adds depth right from the start — you can substitute with anchovy stock or a mild broth too.
• Mozzarella cheese: Freshly grated melts best; don’t skimp here if you want that gooey cheese pull.
• Gochujang (Korean chili paste): The heart of the sauce — flavorful and mildly sweet with heat.
• Gochugaru (Korean chili flakes): Adds texture and extra spice — adjust amount based on your heat tolerance.
• Granulated sugar: Balances the heat with sweetness.
• Corn syrup or extra sugar: Adds gloss and keeps the sauce thick and luscious.
• Soy sauce: For umami depth.
• Minced garlic: A little pungency amps up the flavor big time.
• Sesame oil: For that finishing fragrance and richness.
• Green onions and toasted sesame seeds (garnish): Add freshness and a nutty crunch.

Variations

I often tweak this Cheese Tteokbokki Recipe depending on what I have in the fridge or if I want to mix it up for guests. Feel free to get creative — it’s forgiving and still delicious!

• Add fish cakes: I love tossing in sliced oemuk (fish cakes) for that extra chewiness and savory flavor — my family can’t get enough.
• Hard-boiled eggs: Slice some in half and add on top. It balances the heat perfectly and makes it more filling.
• Sausages or seafood: When I want a heartier meal, sweet Korean sausages or shrimp work wonders.
• Adjusting spice level: If you’re sensitive to heat, reduce gochugaru or swap in mild chili paste varieties without losing flavor.
• Cheese types: Mozzarella is ideal, but for an extra creamy or sharp twist, try blending in cheddar or mozzarella-cheddar combo.

How to Make Cheese Tteokbokki Recipe

Step 1: Prep the Rice Cakes

If you’re using frozen rice cakes, here’s the trick — soak them in warm water for 20 to 30 minutes so they soften up nicely. Fresh rice cakes can skip this step, but I always like to check their texture before cooking so they don’t end up too dry or hard.

Step 2: Mix the Sauce

In a small bowl, stir together the gochujang, gochugaru, sugar, corn syrup (or extra sugar), soy sauce, and minced garlic until it looks like a smooth, fiery paste. This sauce is where the magic starts, and pre-mixing helps it blend evenly into the dish.

Step 3: Cook the Rice Cakes in Stock

Heat a large skillet or frying pan over medium-high heat and pour in the dashi or Korean soup stock. Add your soaked rice cakes and bring to a boil. Seeing those rice cakes get soft and plump always feels like the first real step toward deliciousness.

Step 4: Incorporate the Sauce & Thicken

Once the stock is boiling, stir in your pre-made sauce. Keep stirring occasionally as the sauce combines with the stock and thickens. This is key for getting that sticky, glossy coating that clings to every piece of rice cake.

Step 5: Add and Melt the Cheese

This is where the recipe really shines! Push the rice cakes to the center of your pan — this creates a little “nest” to hold the cheese so it doesn’t sink into the sauce. Spread a generous layer of mozzarella over the top, then cover the pan and let it melt gently on low heat until that cheese is perfectly gooey.

Step 6: Final Touches

Turn off the heat and drizzle with fragrant sesame oil. Sprinkle chopped scallions and toasted sesame seeds for that fresh, nutty finish. Now you’re ready to serve!

How to Serve Cheese Tteokbokki Recipe

Garnishes

I always finish mine with a drizzle of sesame oil, a handful of finely chopped scallions, and a sprinkle of toasted sesame seeds for crunch and aroma. These simple touches make the dish feel fresh and vibrant — just like at your favorite Korean spot.

Side Dishes

This Cheese Tteokbokki pairs beautifully with light sides like kimchi, pickled radish, or steamed veggies. Sometimes, I add a simple seaweed salad or cucumber kimchi to cut through the richness, balancing the meal perfectly.

Creative Ways to Present

For parties, I like serving this in a shallow cast-iron pan right at the table with extra bowls of cheese on the side. It makes the melty cheese the star, and everyone can dip and dig in together — perfect for casual sharing and fun.

Make Ahead and Storage

Storing Leftovers

Leftovers will keep well refrigerated in an airtight container for up to 2 days. I recommend storing the cheese layer separately if you can, as it tends to harden and get chewy when cold.

Freezing

I haven’t had the best luck freezing Cheese Tteokbokki because the texture of rice cakes changes, sometimes becoming a bit tough or gummy. If you do freeze it, try a quick thaw in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers on the stovetop over low heat with a splash of water or stock to loosen the sauce, stirring gently to revive that saucy consistency. Add fresh cheese on top if you want to recreate that melty finish — I usually do!

FAQs

Final Thoughts

This Cheese Tteokbokki Recipe has become one of my ultimate go-to comfort foods — perfect for those nights when you want something cozy, flavorful, and uniquely satisfying. I love sharing it with friends, and watching them light up when the cheese pulls apart is just priceless. You definitely should try it your way, tweak it, and make it part of your kitchen favorites too. I promise you’ll be coming back for seconds (and thirds!) in no time.

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