Easy Cheese Tteokbokki (Korean Rice Cake Recipe)

Wooden chopsticks pulling cheesy tteokbokki from a black pan.

5 from 2 votes

Easy Cheese Tteokbokki (Korean Rice Cake Recipe)

Bust out the chopsticks & pull up a chair! This 30-minute easy Cheese Tteokbokki is filled with chewy Korean rice cakes smothered in a sweet & fiery sauce, then topped with a glorious amount of melty cheese - because cheese is life. Let's dig in!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: Asian, Korean

Servings: servings

Calories: 624kcal

Author: Mikha S.

Ingredients

16 ounces rice cakes
5 garlic cloves minced
3 tablespoons gochujang
2 tablespoons honey
2 tablespoons brown sugar
4 teaspoons soy sauce
4 teaspoons gochugaru adjust spice level
2 teaspoons sesame oil
2 cup dashi stock or vegetable stock
1 cup mozzarella cheese shredded Add more if you'd like extra cheesy
1 green onion thinly sliced (optional for garnish)

Instructions

In a bowl, soak tteokbokki in hot water (not boiling) for 10-20 minutes.
In a separate mixing bowl, combine garlic, gochujang, honey, brown sugar, soy sauce, gochugaru, and sesame oil until well combined.
In a skillet or pan, pour in stock then heat to medium-high to bring to a simmer.
Drain tteokbokki then add to the stock with gochujang mixture. Mix & bring to a boil, then reduce to medium heat, stirring occasionally. Cook for 10-15 minutes, or until the rice cakes are tender and sauce has thickened.
Top with mozzarella cheese, then cover with a lid to let cheese melt for another minute or two. Serve immediately and enjoy!

Video

Notes

Rice Cakes: Rice cakes can be easily found in local Asian or Korean markets in the refrigerated or frozen sections and typically come in either cylinder or disk shapes.
Dashi Stock: You can find this in Asian or Korean markets as well in powder form, which makes it super convenient to store! If you can't find it, you can swap it out for vegetable stock.
Gochujang: This is a Korean chili paste that comes in different levels of spice. Choose whichever suits your spice tolerance and remember, you can always add more chili flakes to make it spicier, but it's difficult to adjust a paste that's already spicy!
Mozzarella: I highly recommend shredding your own cheese if you're looking for that drool-worthy cheese pull! Pre-shredded cheese is coated with a powder that keeps the cheese from getting stuck together in the packaging and prevents it from melting as nicely as freshly shredded cheese.

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