Spicy Korean rice cakes with melted mozzarella
Tteokbokki with Cheese
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
2
2 servings
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Chewy Korean rice cakes swimming in a fiery gochujang sauce, topped with a blanket of melted mozzarella cheese. Spicy, sweet, chewy, and stretchy all at once.
Cuisine: Korean
Category: Main Course, Snack
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
20 min total time|2 servings|Easy difficulty
Chewy Korean rice cakes swimming in a fiery gochujang sauce, topped with a blanket of melted mozzarella cheese. Spicy, sweet, chewy, and stretchy all at once.
KoreanVegetarian
Sarah Chen
(Updated )
Tteokbokki is Korea's beloved street food snack, and adding cheese takes it to an indulgent new level. The gochujang sauce clings to the chewy rice cakes while the cheese provides cooling richness.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
Ingredients
- 1 lb Korean rice cakes (tteok), soaked if frozen
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 cup anchovy or kelp broth
- 1 tbsp sugar
- 1 cup shredded mozzarella cheese
Instructions
- 1
Soak rice cakes in warm water for 10 minutes if using frozen or dried.
- 2
Combine broth, gochujang, gochugaru, sugar, and soy sauce in a pan. Bring to a simmer.
- 3
Add rice cakes and simmer 8-10 minutes, stirring frequently, until the sauce thickens and rice cakes are soft and chewy.
- 4
Scatter mozzarella cheese over the top. Cover or broil until cheese is melted and bubbly.
- 5
Garnish with sliced green onion and sesame seeds. Serve immediately while cheese is stretchy.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
GochujangSriracha + miso paste (2:1)
Similar heat and fermented depth
MozzarellaCheddar or any melty cheese
Different flavor but equally gooey and satisfying
Tips & Storage
Pro Tips
Do not overcook the rice cakes or they become mushy; they should be chewy but tender.
Add fish cakes (eomuk) for a more traditional tteokbokki experience.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 2 days; rice cakes will harden and need reheating in broth.
Reheating
Reheat in a pan with a splash of water to loosen the sauce and soften the rice cakes.
Nutrition Facts
Per serving (25mg) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates12g
Fat66g
Fiber780mg
Sugar2g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I buy rice cakes?
- Korean or Asian grocery stores carry them fresh, frozen, or vacuum-packed.
- Can I make it less spicy?
- Reduce gochujang and gochugaru; add more sugar for a milder, sweeter sauce.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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