Description
Cheese Tteokbokki is a delicious Korean spicy rice cake dish made with homemade or store-bought rice cakes, simmered in a flavorful gochujang-based sauce and topped with melted mozzarella cheese for a creamy, indulgent twist. This recipe includes easy steps to bake or boil the rice cakes and combines aromatic seasonings and optional fish tofu for added texture, finished with sesame seeds and green onions.
Ingredients
Scale
Rice Cakes and Oil
- 2 cups Korean rice cakes
- 1 tbsp vegetable oil
Sauce
- 2 tbsp gochujang chili paste
- 1 tsp Korean chili flakes (optional for less spicy)
- 1 tbsp soy sauce
- 1 tsp fish sauce (optional)
- 1 tbsp granulated sugar
- 1¼ cup water
Other Ingredients
- ¼ onion, cut into wedges
- 1 tbsp garlic, minced
- ½ cup fish tofu, cut into bite size (optional)
- ½ tbsp toasted sesame seeds
- ½ cup shredded mozzarella cheese
- 1 green onion, separated white and green parts, finely chopped
Instructions
- Prepare Rice Cakes: Toss 2 cups of frozen Korean rice cakes with 1 tbsp vegetable oil using clean hands to coat evenly. Arrange them in a single layer on a foil-lined baking sheet without overlapping. Bake at 355°F (180°C) for 20 minutes until crispy and puffy. If you didn’t freeze the rice cakes, bake for 15 minutes. If using store-bought rice cakes, skip baking and boil them in water for about 5 minutes until soft, then drain.
- Make the Sauce: In a bowl, combine 2 tbsp gochujang chili paste, 1 tsp Korean chili flakes (optional), 1 tbsp soy sauce, 1 tsp fish sauce (optional), 1 tbsp granulated sugar, and 1¼ cups water. Mix thoroughly until smooth and well blended.
- Cook Ingredients Together: Add the baked or boiled rice cakes into a frying pan. Add ¼ onion wedges, ½ cup fish tofu (optional), 1 tbsp minced garlic, and the white part of the chopped green onion. Pour the prepared sauce over everything.
- Simmer the Dish: Heat the pan on medium-high and gently stir using a spatula or tongs for 3-5 minutes. Continue cooking until the sauce thickens to your preferred consistency.
- Add Cheese: Lower the heat to medium-low, evenly sprinkle ½ cup shredded mozzarella cheese over the top, then cover with a lid. Cook for 1 minute until the cheese melts fully. Remove lid and turn off heat.
- Garnish and Serve: Sprinkle the green part of the chopped green onion and ½ tbsp toasted sesame seeds on top as garnish. Serve hot for best taste and texture.
Notes
- If you want less spicy tteokbokki, omit or reduce Korean chili flakes.
- Fish tofu is optional but adds a delightful texture and umami flavor.
- Baking homemade rice cakes gives a crispy exterior, while boiling store-bought rice cakes softens them quickly.
- Use fresh mozzarella cheese for best melting results.
- Adjust sauce thickness by simmering longer or adding a bit more water as preferred.
- Gochujang can be spicy; adjust amount for your heat preference.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg
