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Cheese tteokbokki is my go to recipe when I crave comfort food with a spicy kick and loads of gooey cheese. It combines chewy Korean rice cakes with bold gochujang based sauce and an irresistible blanket of mozzarella that melts right into the pan.
The first time I made this I could not believe how easy it was to recreate my favorite street food at home and honestly the cheese stretch is unbeatable.
Ingredients
- Korean rice cakes: Choose fresh for the softest texture If using frozen soak until tender
- Dashi or Korean soup stock: Adds essential umami Look for stock packets or granules at Asian markets
- Grated mozzarella cheese: Your melted topping Always get whole milk mozzarella for better stretch
- Gochujang: The backbone of the sauce Use a reputable Korean brand for flavor and color
- Gochugaru: Brings smoky heat Use coarse flakes not powder for best results
- Granulated sugar: Softens the spice and brings balance
- Corn syrup or more sugar: Encourages stickiness and shine Korean corn syrup works best but you can substitute sugar
- Soy sauce: Rounds out flavors Use naturally brewed soy sauce for depth
- Minced garlic: Brings aromatic punch Freshly minced makes a real difference
- Sesame oil: Adds finishing nuttiness and aroma Always use toasted sesame oil
- Green onions: For garnish and freshness Go for crisp green stalks
- Toasted sesame seeds: Nutty crunch on top Buy freshly toasted or toast your own for extra fragrance
Step-by-Step Instructions
- Prep the Rice Cakes:
- If using frozen rice cakes soak them in warm water for about twenty to thirty minutes until fully softened and pliable. Fresh rice cakes can be used as is. This step makes sure your tteok do not turn out tough or chewy in the middle.
- Mix the Sauce:
- In a small mixing bowl whisk together gochujang gochugaru sugar corn syrup or extra sugar soy sauce and minced garlic. Stir thoroughly until you have a deep red paste with no lumps. This concentrated sauce forms the punchy heart of the dish.
- Simmer the Rice Cakes:
- Set a large pan or skillet over medium high heat. Pour in the dashi or Korean soup stock then add the rice cakes. Let the mixture come to a vigorous boil stirring occasionally to prevent sticking. The rice cakes will begin to soften and absorb the broth making them plump and chewy.
- Add the Sauce:
- Spoon in your prepared sauce making sure to scrape every bit from the bowl. Mix it into the bubbling stock and rice cakes. Continue boiling stirring often as the sauce thickens and coats everything deeply. Adjust the heat down if it is reducing too quickly.
- Melt the Cheese:
- Gather all the rice cakes toward the center of the pan. Sprinkle mozzarella cheese generously across the top creating a thick blanket. Cover with a lid so the steam can melt the cheese completely. Remove from heat once the cheese is gooey and stretchy.
- Finish and Serve:
- Drizzle sesame oil over the melted cheese for rich aroma. Shower with chopped green onions and toasted sesame seeds to finish. Serve piping hot scooping each serving so you get rice cakes drowned in sauce and a gooey layer of cheese.
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I am a huge fan of gochujang because of its deep flavor It is the first thing that hits your nose when you walk into my kitchen while this is simmering My niece loves helping sprinkle the cheese on top and always tries to sneak some straight from the bowl before it melts.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat add a splash of water or extra stock before microwaving or gently reheating on the stovetop to prevent the rice cakes from drying out and to restore the creamy sauce texture.
Ingredient Substitutions
If you cannot find dashi Korean soup stock any mild vegetable or chicken stock works in a pinch. For a vegetarian version use mushroom stock. Swap mozzarella with a blend of other melting cheeses like fontina or provolone for a unique twist. For more spice add extra gochugaru according to taste.
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Serving Suggestions
Cheese tteokbokki shines as a main meal but can also be served as a hearty shared snack. Add steamed vegetables oemuk Korean fish cakes or boiled eggs to bulk it up and add flavor. Serve with a cold drink of milk or barley tea to cool the spice and balance out the richness.
Cultural Context
Tteokbokki is a beloved Korean snack food found on almost every city street and in casual eateries across Korea. The cheesy version is a fun modern spin that started popping up in youth themed cafes and quickly became a trending favorite among students and late night diners.
Recipe FAQs
- → Can I use frozen rice cakes?
Yes, soak frozen rice cakes in warm water for 20–30 minutes until soft before cooking.
- → Is it possible to adjust the spice level?
Absolutely! Reduce the gochugaru or gochujang for a milder taste, or add extra for more heat.
- → What substitutes can I use for dashi or soup stock?
Chicken or vegetable broth can be used if dashi or Korean soup stock is unavailable.
- → Can I add proteins like eggs or seafood?
Yes, hard-boiled eggs, fish cake (oemuk), sausages, or seafood can enhance flavor and texture.
- → How do I ensure the cheese melts smoothly?
Gather hot rice cakes at the pan's center, sprinkle cheese, cover, and cook until fully melted.
- → What garnishes work well?
Fresh green onions and toasted sesame seeds add bright flavor and texture to the finished dish.