Tteokbokki and cheese combine in this flavorful Korean dish. Whether served as a main course or a side, cheese tteokbokki is comforting, satisfying, and easy to make at home.
If you follow this blog, you may have seen my earlier spicy tteokbokki recipe. This version uses a few updated ingredients and slightly adjusted measurements to improve the balance of heat and sauce. Try both and see which you prefer.
Tteokbokki
Tteokbokki are cylindrical stir-fried rice cakes that come fresh, refrigerated, or frozen. Fresh rice cakes give the best chewy texture. Refrigerated packages are a good second choice. Frozen rice cakes can be convenient but sometimes crack and lose chewiness, so thaw carefully before using when possible.
Cheese
Cheese is a popular addition to many modern Korean street foods. In neighborhoods with a young crowd, like Hongdae, you’ll often find traditional snacks topped with melted cheese. For this recipe I used shredded mozzarella for its stretch and mild flavor, but you can blend in cheddar or another melting cheese to add depth and tang.
Can I make this vegan?
Yes. To make a vegan version, substitute vegetable broth for the chicken broth and use vegan cheese or omit the cheese. The spicy-sweet tteokbokki sauce remains the same and still yields a delicious result.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat on the stove over low heat with a splash of broth to loosen the sauce, cover until warmed and soft, then add cheese if desired.
More Korean recipes you’ll love!
- Korean cheese potato pancakes
- Korean corn cheese
- Mini Korean corn dogs
- Korean cafe-style strawberry milk
Watch the video tutorial below!
Cheese Tteokbokki
★★★★★
4.7 from 3 reviews
- Author: Jasmine and Tea
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Tteokbokki and cheese combine in a savory, slightly spicy sauce for a crowd-pleasing Korean street-food dish. This recipe balances the heat with a touch of sweetness and a rich, cheesy finish.
Ingredients
Scale
- 1.5 cups chicken broth (350 ml)
- 2 tbsp gochujang
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 cups rice cakes (360 g)
- 2 hard-boiled eggs
- 2 sheets fish cake (80 g)
- 1 tbsp roasted sesame seeds
- 1 tsp toasted sesame oil
- 4 stalks green onion, trimmed and sliced
- shredded mozzarella cheese (amount to taste)
Instructions
- Cut fish cake sheets into triangles if desired. Rinse rice cakes under cool water to separate and remove any stickiness.
- In a pan over medium-high heat, combine chicken broth, gochujang, soy sauce, sugar, and gochugaru. Bring the sauce to a boil, then add the rice cakes.
- Stir occasionally to prevent sticking, increasing frequency as the sauce reduces. Cook about 4 minutes or until the sauce thickens and the rice cakes are chewy and tender. Remove from heat and add boiled eggs, fish cakes, sesame seeds, sesame oil, and green onions.
- Ensure there is enough sauce left in the pan; add a splash more broth if necessary. The sauce will continue to thicken, and too little sauce can cause the tteokbokki to dry out when melting the cheese.
- Sprinkle a thin layer of shredded cheese over the top, cover the pan, and return to very low heat until the cheese melts. Remove from heat and serve directly from the pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Keywords: cheese tteokbokki, korean food, street food