Cheese Tteokbokki with Homemade Rice Cakes Recipe

If you’re anything like me and adore the comforting, spicy, and cheesy flavors of Korean street food, then you’re in for a real treat with this Cheese Tteokbokki with Homemade Rice Cakes Recipe. I absolutely love how this dish combines chewy handmade rice cakes with a rich, spicy sauce that gets beautifully mellowed by gooey melted cheese. Whether you’re new to tteokbokki or a seasoned fan looking to make it from scratch, you’ll find that making your own rice cakes adds such a satisfying texture and flavor that really elevates this dish to another level. Trust me, you’re going to want to stay till the end for all my tips and tricks!

this Recipe

Ingredients You’ll Need

Each ingredient in this Cheese Tteokbokki with Homemade Rice Cakes Recipe plays a unique role—from the chewy rice cakes to the savory sauce and that spark of fresh green onions. I recommend grabbing fresh mozzarella and good-quality gochujang if you want the best flavor punch.

• Korean rice cakes: Making these at home gives you full control over texture—chewier and more satisfying than store-bought.
• Vegetable oil: For crisping your rice cakes just right before saucing.
• Gochujang chili paste: The base of your sauce that brings that signature Korean heat and flavor.
• Korean chili flakes: Optional for extra spicy kick; I skip them when sharing with friends who can’t handle heat.
• Soy sauce: Adds saltiness and umami to balance the sweetness.
• Fish sauce: Adds richness and depth, but you can leave it out if you prefer a vegetarian twist.
• Granulated sugar: To round out the spice with a touch of sweetness.
• Water: Helps adjust the sauce’s consistency so it’s luscious but not watery.
• Onion: Adds sweetness and texture; wedges get soft but hold up well in the sauce.
• Garlic: Minced to infuse that unmistakable savory warmth.
• Fish tofu: Optional protein addition; soft and perfect for soaking up sauce.
• Toasted sesame seeds: For that wonderful nutty crunch at the end.
• Shredded mozzarella cheese: Melts beautifully and balances the spice with creamy comfort.
• Green onion: Both the white and green parts add layers of flavor and freshness.

Variations

One of the things I love most about this Cheese Tteokbokki with Homemade Rice Cakes Recipe is how easy it is to make it your own. Over time, I’ve tried swapping out ingredients and tweaking the spice level depending on who’s at the table. Feel free to fiddle with it until you find your perfect version!

• Mild Version: When I want something less fiery, I simply skip the Korean chili flakes and reduce the gochujang—perfect for kids or spice shy friends.
• Extra Protein: Adding fish tofu or even sliced boiled eggs can turn this into a heartier meal that keeps you full longer.
• Cheese Options: I’ve experimented with cheddar or a blend of mozzarella and provolone—each brings a different vibe to the dish.
• Vegetarian Twist: Leaving out fish sauce and fish tofu makes this a simple but still super flavorful veggie-friendly meal.

How to Make Cheese Tteokbokki with Homemade Rice Cakes Recipe

Step 1: Crisping Those Homemade Rice Cakes

Start by tossing your 2 cups of homemade rice cakes in 1 tablespoon of vegetable oil. I use clean hands here—it’s the simplest way to coat everything evenly without breaking the delicate cakes. Next, arrange them on a foil-lined baking sheet, making sure none touch—this helps them puff up and get crispy edges in the oven. Bake at 355 °F for about 20 minutes if they’re frozen or 15 minutes fresh. Keep an eye on them; you want them lightly golden and puffed but not dried out. If you’re using store-bought rice cakes, give them a quick 5-minute boil if they seem firm or frozen, then drain well. This step is crucial for the best texture.

Step 2: Mix Your Perfect Sauce

While the rice cakes are baking, mix 2 tablespoons of gochujang, 1 teaspoon Korean chili flakes (if using), 1 tablespoon soy sauce, 1 teaspoon fish sauce (optional), 1 tablespoon sugar, and 1¼ cup of water in a bowl until smooth. This sauce forms the heart of your tteokbokki—sweet, savory, and heady with spice. Adjust the chili flakes and sugar to your taste at this stage.

Step 3: Cook and Combine

In a frying pan over medium-high heat, add your baked or boiled rice cakes, ¼ onion wedges, ½ cup fish tofu (if using), minced garlic, and the white parts of the chopped green onion. Pour the sauce evenly over everything. Gently stir with a spatula or tongs, cooking for about 3 to 5 minutes, until the sauce thickens and clings beautifully to each piece. This part always feels like magic to me—the sauce transforming right before your eyes!

Step 4: Melt & Finish with Cheese

Lower the heat to medium-low, sprinkle ½ cup shredded mozzarella cheese evenly over the top, and cover with a lid for about 1 minute. This little wait melts the cheese perfectly, forming that stretchy, gooey layer that makes this dish so irresistible. Once melted, sprinkle the green onion tops and toasted sesame seeds over everything, then turn off the heat.

How to Serve Cheese Tteokbokki with Homemade Rice Cakes Recipe

Garnishes

I love finishing this dish with finely chopped green onion tops and toasted sesame seeds. The green onions bring fresh, sharp brightness to balance the rich sauce, while the sesame seeds add a toasty crunch that’s just delightful. Sometimes, I throw on a sprinkle of crushed seaweed flakes for an extra umami layer—totally optional but highly recommended!

Side Dishes

My family goes crazy for this paired with simple sides like Korean pickled radish or a crunchy cucumber salad. If you want a heartier meal, I like serving it alongside a bowl of steamed rice or Korean egg rolls (gyeran mari). These sides help balance the richness while keeping the meal totally authentic and satisfying.

Creative Ways to Present

For special occasions, I’ve arranged Cheese Tteokbokki in adorable mini cast-iron skillets or bright ceramic bowls that keep the dish warm while making it look irresistible. Adding a drizzle of extra cheese on top just before serving ups the indulgence factor. You can even serve it in small portions on lettuce leaves as tasty Korean wraps, which makes it fun and interactive for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover tteokbokki in an airtight container in the fridge for up to 2 days. It softens a bit, but tastes just as good when reheated. One tip: I keep the cheese topping separate if possible to maintain its best texture.

Freezing

I recommend freezing only the homemade rice cakes themselves if you want to make ahead. Freeze them in a single layer on a tray, then transfer to a freezer-safe bag. This way, you can bake or boil them fresh when you’re ready, preserving their chewy texture. Fully cooked tteokbokki doesn’t freeze well because the texture changes.

Reheating

To bring leftovers back to life, I reheat in a skillet over medium heat with a splash of water to loosen the sauce, stirring gently until heated through. Adding fresh cheese before serving helps revive that melty, luscious experience you want.

FAQs

Final Thoughts

When I first tried making this Cheese Tteokbokki with Homemade Rice Cakes Recipe, I honestly couldn’t believe how much better it tasted compared to store-bought kits. The homemade rice cakes add that delicate chewiness that pulls everything together, and the gooey melted cheese turns it into an incredibly comforting meal you’ll want to make over and over. I hope you’ll give this a whirl—it’s a fantastic way to bring a pop of Korea’s favorite street food into your kitchen, with your very own homemade twist. Happy cooking, and even happier eating!

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