Cheesy Spicy Korean Rice Cakes (Tteokbokki) Recipe
Introduction
Cheesy Tteokbokki is a flavorful twist on the classic Korean spicy rice cakes. This dish combines the chewiness of tteok with a rich, spicy sauce and gooey melted cheese for a comforting and addictive treat perfect for any meal.
Ingredients
- 300g fresh or frozen cylindrical Korean rice cakes (tteok)
- 2 tablespoons gochujang (Korean chili paste)
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 100g fish cakes, sliced (optional)
- 2 green onions, chopped
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 cup water or broth (vegetable, fish, or beef)
- Toasted sesame seeds
- Crushed roasted seaweed
- Boiled eggs, cooked shrimp, or thinly sliced beef for extra protein (optional)
- Mushrooms, cabbage, carrots for a vegetarian twist (optional)
- Cheddar, Monterey Jack, or spicy pepper jack cheese as alternatives
- Splash of cream to reduce spiciness (optional)
Instructions
- Step 1: If using frozen rice cakes, soak them in warm water for about 10 minutes until softened. Drain and set aside to ensure even cooking and maintain the chewy texture.
- Step 2: In a large pan over medium heat, sauté the minced garlic and sliced onions until fragrant and translucent.
- Step 3: Stir in the gochujang, soy sauce, and sugar, mixing thoroughly until the sauce becomes smooth and aromatic.
- Step 4: Add the prepared rice cakes and fish cakes if using. Pour in the water or broth, then simmer while stirring occasionally until the sauce thickens and the rice cakes are tender and fully coated.
- Step 5: Evenly sprinkle the shredded mozzarella cheese over the hot, spicy rice cakes. Cover the pan and allow the cheese to melt until it is gooey and stringy.
- Step 6: Remove the pan from heat, scatter the chopped green onions and toasted sesame seeds on top. Serve immediately to enjoy the best cheesy and spicy flavor.
Tips & Variations
- Use cheddar, Monterey Jack, or spicy pepper jack cheese as an alternative to mozzarella for different flavors.
- Add a splash of cream to the sauce if you prefer a milder, less spicy dish.
- Include boiled eggs, cooked shrimp, or thinly sliced beef for extra protein and variety.
- For a vegetarian twist, add mushrooms, cabbage, or carrots in place of fish cakes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a little water or broth to loosen the sauce and prevent sticking. Avoid microwaving for long periods to keep the rice cakes chewy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen rice cakes directly without soaking?
It’s best to soak frozen rice cakes in warm water for about 10 minutes before cooking. This step softens them and ensures even, tender texture in the final dish.
What if I don’t have gochujang?
Gochujang is key for authentic flavor, but if unavailable, you can substitute with a mix of chili paste and a bit of miso paste or soy sauce for depth. Adjust spice levels to your taste.
PrintCheesy Spicy Korean Rice Cakes (Tteokbokki) Recipe
Cheesy Tteokbokki is a delightful twist on the classic Korean spicy rice cakes, combining soft, chewy rice cakes with a rich, spicy gochujang sauce and gooey melted mozzarella cheese. This comforting and flavorful dish takes just 30 minutes to prepare and is perfect for a satisfying snack or meal. Optionally add fish cakes, boiled eggs, or vegetables to customize according to your taste or dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Ingredients
Main Ingredients
- 300g fresh or frozen cylindrical Korean rice cakes (tteok)
- 2 tablespoons gochujang (Korean chili paste)
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 100g fish cakes, sliced (optional)
- 2 green onions, chopped
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 cup water or broth (vegetable, fish, or beef)
Optional Toppings and Variations
- Toasted sesame seeds
- Crushed roasted seaweed
- Boiled eggs, cooked shrimp, or thinly sliced beef (for extra protein)
- Mushrooms, cabbage, carrots (for vegetarian twist)
- Cheddar, Monterey Jack, or spicy pepper jack cheese as alternatives
- Splash of cream to reduce spiciness
Instructions
- Prepare the Rice Cakes: Soak frozen rice cakes in warm water for about 10 minutes until softened, then drain and set aside. This step ensures even cooking and maintains the chewy texture.
- Make the Sauce Base: In a large pan over medium heat, sauté the minced garlic and sliced onions until fragrant and translucent. Stir in the gochujang, soy sauce, and sugar, mixing well until the sauce is smooth and aromatic.
- Cook the Rice Cakes and Fish Cakes (if using): Add the prepared rice cakes and optional fish cakes to the pan. Pour in the water or broth, then simmer while stirring occasionally until the sauce thickens and the rice cakes become tender and fully coated, about 10–15 minutes.
- Add the Cheese: Evenly sprinkle the shredded mozzarella cheese over the hot, spicy rice cakes. Cover the pan and allow the cheese to melt until it becomes gooey and stringy, perfect for pulling apart, about 3–5 minutes.
- Garnish and Serve: Remove the pan from heat, scatter the chopped green onions and toasted sesame seeds (if using) on top, and serve immediately for the best cheesy and spicy experience.
Notes
- Soaking frozen rice cakes beforehand is crucial to achieve the ideal chewy texture.
- You can adjust the spiciness by adding more or less gochujang or a splash of cream to mellow the heat.
- For a vegetarian version, omit fish cakes and use vegetable broth, plus add mushrooms, cabbage, or carrots for extra texture.
- Alternative cheeses like cheddar or pepper jack can be used depending on your flavor preference.
- Serve immediately after cheese melting for the best stringy texture and taste.
Keywords: Tteokbokki, Korean rice cakes, spicy Korean dish, cheesy tteokbokki, Korean street food, mozzarella cheese tteokbokki
