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Cheese tteokbokki is cozy Korean comfort food with stretchy rice cakes, sweet-spicy chili sauce, and loads of gooey mozzarella. This is my favorite easy dish when I want to curl up or spoil friends at parties—there aren't any leftovers!
This is my comfort food for chill nights at home. The first rainy day I made it hooked me. Now, it's my lazy weekend pick every time I want extra cozy, cheesy vibes.
Tasty Ingredients
- Grated mozzarella cheese: gives that signature cheese pull—buy a block and shred for best meltiness
- Gochujang: Korean chili paste brings the heat and a dash of sweetness—look for one from a Korean store if you can
- Sesame oil: nutty toasted smell—drizzle after cooking for a finishing touch
- Korean rice cakes: chewy base, get fresh or soak frozen ones until they’re soft
- Minced garlic: gives the sauce a rich, savory flavor—smash your own for best results
- Toasted sesame seeds: adds crunch and a toasty flavor—toast yourself for max aroma
- Finely chopped scallions: sprinkle for fresh bite and color, right before eating
- Granulated sugar: bumps up the sweetness to balance spicy notes
- Corn syrup or more sugar: makes it glossy and slightly sweeter—skip if you want it lighter
- Dashi or Korean soup stock: gives a deep, meaty flavor—store-bought is fine, homemade is best
- Soy sauce: levels up the salty umami—choose a lighter one for balance
- Gochugaru: Korean chili flakes for more kick—pick super fresh for color and fragrance
How to Make It
- Add Cheese & Steam:
- Scoop the rice cakes to the middle of the pan to hold up the cheese. Sprinkle on mozzarella, cover, and let it melt and bubble for a couple minutes, just until nice and stretchy on top.
- Finish Up & Serve:
- Turn off the stove, drizzle sesame oil, and toss on scallions and sesame seeds. Enjoy while the cheese is oozy and hot.
- Let Rice Cakes Soften:
- Frozen rice cakes? Toss them in warm water for about 20-30 minutes, let them get soft, and pat them dry. Fresh cakes? Skip the soaking and you’re good.
- Mix Up the Sauce:
- Combine gochujang, gochugaru, sugar, corn syrup, soy sauce, and garlic in a bowl. Stir well until you get a nice thick sauce and everything’s dissolved.
- Start Cooking:
- Heat a big pan to medium-high, pour in dashi or soup stock, and throw in the rice cakes. Let it come to a boil. When the rice cakes start to look soft and broth turns milky, you’re set.
- Thicken the Sauce:
- Toss in your sauce, stir to coat rice cakes evenly. Keep at a low bubble for about 5-7 minutes, stirring so nothing sticks, until it’s nice and thick with a shiny finish.
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The cheese is the star for me—it’s why I keep remaking this dish. My family grabs seconds every time and when we first tried it, everyone wanted the last gooey bite. That cheese pull is real!
Keeping Leftovers
If you’ve got extras, cool it first then use a sealed container in the fridge for two days max. Warm up on the stove with some water or broth so it loosens up, and melt new cheese on top. Don’t bother freezing—the rice cakes get tough if you do.
Swaps That Work
No mozzarella? Monterey jack or mild cheddar work in a pinch. Can’t find Korean tteok? Gnocchi is a fun sub for a new texture. If dashi isn’t handy, chicken or veggie broth gives a pretty similar savory oomph.
Ways to Eat
Share this for movie nights or as a group snack. I like it most with hard boiled eggs or some Korean fish cakes for extra protein. Want a real street food vibe? Add pickled radish and a cold soda.
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More About This Dish
What began as a meal for royalty is now a staple Korean street snack. Cheesy variations combine spicy flavors with Korea’s crazy love for anything with melted cheese—so you get something classic, but also super fresh and new at the same time.
Common Recipe Questions
- → What’s the best way to thaw frozen rice cakes?
Just drop those frozen rice cakes in a bowl of warm water for around 20 to 30 minutes. Let ‘em soak until they’re bendy and soft, and then you’re good to go.
- → Could I swap in a different cheese if I don’t have mozzarella?
For sure! Monterey Jack or even a bit of mild cheddar work fine for flavor, but you’ll get the best stretch with mozzarella.
- → How do you make gochujang sauce that isn’t too spicy or sweet?
Play with the mix—gochujang brings heat, sugar adds sweetness, chili flakes bring kick, soy sauce for depth, and throw in some garlic. Get a nice combo and it’ll taste awesome.
- → Any tips for toppings to make it even better?
Scatter over some sesame seeds, a handful of sliced scallions, and a little drizzle of sesame oil right before you eat. It adds crunch, a pop of color, and smells great.
- → What extras can I mix in if I want more heft?
Toss in chunks of fish cake, a hard-boiled egg, shrimp, or sliced sausage. They soak up all the flavor and make it a bigger meal.